Maryland-Style Crab Cake Appetizer Over Red Pepper Cream Sauce

RH Staff

ICELANDIC USA

Yield: 12 servings.

24 Icelandic® Maryland Style Crab cakes, cooked to package direction
16 oz. tomato sauce, prepared
16 oz. roasted red peppers packed in oil, with some oil drained off
16 oz. milk or heavy cream
2 oz. minced garlic
2-4 oz. shredded Parmesan cheese
to taste, salt and pepper
for garnish, 12 sprigs of parsley
6 oz. sour cream

For sauce: In saucepan, heat peppers, garlic and tomato sauce to a simmer. Purèe in food processor or with a handmixer. Add cream or milk and Parmesan cheese. Bring to a simmer. Adjust seasoning with salt and pepper, to taste, and keep warm.

For Crab Cakes: Fry IcelandicÆ Maryland Style Crab cakes according to package directions.

In a bowl, whisk the cream and sour cream to a thick liquid consistency. Pour into a squirt bottle. Reserve.

To serve: On large entrèe plate, ladle 2 to 3 oz. of sauce and spread evenly to cover the entire bottom of the plate. Arrange 2 crab cakes in center of plate.

Drizzle or make a design around the crab cakes with the sour cream sauce. Top each plate with a sprig of parsley. Serve hot.