Steps to Make Devil Curry Singapore Restaurant

Deviled Crab

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Recipe Summary Deviled Crab

Deviled crab cakes with a white cream and basil sauce.

Ingredients | Devil Curry Singapore Restaurant

1 ¾ pounds crabmeat

¾ teaspoon Worcestershire sauce

¾ teaspoon hot pepper sauce

⅛ teaspoon salt

1 cup dry bread crumbs

5 tablespoons vegetable oil, divided

1 tablespoon butter

2 cloves garlic, minced

1 cup all-purpose flour

2 cups clam juice

½ cup white wine

⅛ teaspoon freshly ground black pepper

⅛ teaspoon crushed red pepper flakes

½ cup heavy cream

¼ cup fresh parsley, minced

1 ½ tablespoons fresh lemon juice

1 ½ tablespoons fresh basil, minced

Directions

Combine crabmeat, Worcestershire sauce, hot pepper sauce, and salt together in a bowl; mix thoroughly. Shape crab mixture into cakes and roll in bread crumbs to coat.

Heat 4 tablespoons oil in a medium skillet over medium heat. Add crab cakes and saute for 5 minutes. Flip and cook until golden brown, about 5 minutes longer.

Meanwhile, combine remaining 1 tablespoon oil, butter, and garlic in a 1.5-quart saucepan over medium heat until butter has melted and mixture is hot. Slowly whisk in flour. Cook, stirring constantly, for 5 minutes.

Slowly add the clam juice to the flour mixture, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes; bring to a simmer. Add cream, parsley, lemon juice, and basil and continue to simmer, without boiling, until thick enough to evenly coat the back of a spoon.

Serve the sauce over the crab cakes.

Info | Devil Curry Singapore Restaurant

prep: 25 mins cook: 25 mins total: 50 mins Servings: 8 Yield: 8 servings

TAG : Deviled Crab

Main Dish Recipes, Seafood Main Dish Recipes, Crab,