seafood latkes with sweet red bell pepper sauce

Name: Seafood Latkes with Sweet Red Bell Pepper Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 - cooked lobster tail, chopped; 1 pound(s) cooked shrimp, chopped; 1 1/2 pound(s) lump crabmeat, picked over for bones; 1 cup(s) plain breadcrumbs; 1/2 cup(s) chopped onion; 2 - egg yolks, lightly scrambled; 1 teaspoon(s) worcestershire sauce; 2 tablespoon(s) fresh lemon juice; 2 tablespoon(s) chopped fresh parsley; 1 tablespoon(s) chopped fresh thyme; 1/2 teaspoon(s) basil; 2 tablespoon(s) mayonnaise; 1/2 teaspoon(s) white pepper; 2 tablespoon(s) oil; 2 tablespoon(s) butter; ## SWEET RED BELL PEPPER SAUCE; 2 - large red bell peppers; 1/2 cup(s) white wine; 1/4 teaspoon(s) salt; 1 tablespoon(s) shallots; 1 teaspoon(s) basil; 1/4 cup(s) evaporated skim milk

(1 RATING)

64 Pinches 1 Photo

Allison Hazell

chesterfield, VA

Updated on Mar 16, 2012

This is a dish I have tried to recreate that is served at a neighborhood restaurant in Richmond VA, called "Crab Louies." A wonderful historical place that serves great and unique seafood dishes. Every time I go I order the same thing, Seafood Latkes. Accompanied by the Sweet Red Bell Pepper Sauce, the flavors are always so surprising.

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prep time 20 Min

cook time 20 Min

method ---

yield 8 serving(s)

Ingredients

1 - cooked lobster tail, chopped
1 pound cooked shrimp, chopped
1 1/2 pounds lump crabmeat, picked over for bones
1 cup plain breadcrumbs
1/2 cup chopped onion
2 - egg yolks, lightly scrambled
1 teaspoon worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon basil
2 tablespoons mayonnaise
1/2 teaspoon white pepper
2 tablespoons oil
2 tablespoons butter
SWEET RED BELL PEPPER SAUCE
2 - large red bell peppers
1/2 cup white wine
1/4 teaspoon salt
1 tablespoon shallots
1 teaspoon basil
1/4 cup evaporated skim milk

How To Make seafood latkes with sweet red bell pepper sauce

Step 1

Heat butter and oil together in pan

Step 2

Combine seafood, breadcrumbs and onions. Set aside.
Step 3

Stir together egg yolks, lemon juice, herbs,worcestshire sauce and mayonnaise. Fold gently with seafood mixture until combined. Form into cakes about 3 inches in diameter.
Step 4

Fry in butter/oil until browned on both sides and heated through. (Sometimes I'll pop them into a 325 degree oven for about 10 minutes after browning) Do in batches. May have to replenish butter/oil mixture
Step 5

Sweet Red Bell Pepper Sauce: 1.Place peppers, wine, salt and just enough water to cover in a sauce pan and bring to a boil. 2.Reduce heat and simmer for 10 min or until peppers are tender. While the peppers simmer, sauté shallotts in a little olive oil cooking spray. 3.Place peppers in a food processor or blender, reserving the liquid, and puree. Pour puree in with the shallotts and add evaporated skimmed milk and basil. 4.Gently heat through (if too thick, add some reserved liquid) and then either toss with pasta or let cool and refrigerate until ready to use. This can be re-heated in the microwave or over medium low heat on the stove.
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