Spicy Crab Cakes with Tomato Herb Coulis

  • 4 tbsp minced garlic
  • 1 tbsp olive oil
  • 6 chopped Roma tomatoes
  • 1 cup diced red onions
  • 2 tbsp chopped thyme
  • 2 tbsp chopped basil
  • 2 tbsp chopped parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 lb lump crabmeat
  • 1/2 cup minced shallots
  • 3 tbsp chopped parsley
  • 1/2 cup Sweet Garlic Paste
  • 2 tbsp diced scallions
  • 1/4 cup minced red bell pepper
  • 1/2 tsp cayenne pepper
  • 1 egg, plus another egg white, beaten
  • 2 tbsp tamari sauce
  • 1 cup bread crumbs
  • 1 tsp canola oil
  1. In a medium-sized saucepan, sauté the garlic and olive oil over medium heat for about 30 seconds.
  2. Add the tomatoes and bring to a simmer. Cook until the tomatoes begin to break apart (around 5 minutes).
  3. Add the remaining ingredients for the coulis and reduce heat to low. Simmer for 20 minuts.
  4. Remove from heat and allow to cool slightly then transfer to a blender container. Puree until smooth.
  5. Combine the crab cake ingredients together in a large bowl and mix well. Form into 1/4-cup portions (this should make 2-inch patties).
  6. Heat a sauté pan until hot over medium heat then lightly coat with canola oil.
  7. Place crab cakes in the pan and cook each side for about 3-5 minutes until golden brown. Try to avoid flipping more than once.
  8. Serve 3 crab cakes with 2 tablespoons of coulis.