Seafood Latkes with Sweet Red Bell Pepper Sauce

1
Allison Hazell

By
@ahazell

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
20 Min
Cook:
20 Min

Ingredients

  • 1
    cooked lobster tail, chopped
  • 1 lb
    cooked shrimp, chopped
  • 1 1/2 lb
    lump crabmeat, picked over for bones
  • 1 c
    plain breadcrumbs
  • 1/2 c
    chopped onion
  • 2
    egg yolks, lightly scrambled
  • 1 tsp
    worcestershire sauce
  • 2 Tbsp
    fresh lemon juice
  • 2 Tbsp
    chopped fresh parsley
  • 1 Tbsp
    chopped fresh thyme
  • 1/2 tsp
    basil
  • 2 Tbsp
    mayonnaise
  • 1/2 tsp
    white pepper
  • 2 Tbsp
    oil
  • 2 Tbsp
    butter
  • SWEET RED BELL PEPPER SAUCE

  • 2
    large red bell peppers
  • 1/2 c
    white wine
  • 1/4 tsp
    salt
  • 1 Tbsp
    shallots
  • 1 tsp
    basil
  • 1/4 c
    evaporated skim milk

How to Make Seafood Latkes with Sweet Red Bell Pepper Sauce

Step-by-Step

  1. Heat butter and oil together in pan
  2. Combine seafood, breadcrumbs and onions. Set aside.
  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.
  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
  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.

Printable Recipe Card

About Seafood Latkes with Sweet Red Bell Pepper Sauce

Course/Dish: Fish
Other Tag: Quick & Easy




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