Made with AI
Crab Cake with Sicilian Alfredo Olive Oil White Wine Sauce
Ingredients
- crab cakes4 (85g each) piece
- extra virgin olive oil2 tablespoon
- garlic, smashed3 clove
- heavy cream0,75 cup
- dry white wine0,33 cup
- Romano cheese, grated0,25 cup
- fresh marjoram, chopped1 tablespoon
- mixed peppercorns, crushed1 teaspoon
- fresh parsley, chopped1 tablespoon
- sea salt0,5 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C) if baking the crab cakes, or heat a skillet over medium heat if pan-frying.
- 2
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the smashed garlic cloves and sauté for 1-2 minutes until fragrant, but not browned.
- 3
Pour in
- 4
33 cup of dry white wine and let it simmer for 2-3 minutes, reducing slightly.
- 5
Add
- 6
75 cup of heavy cream to the skillet and stir well. Bring to a gentle simmer.
- 7
Stir in
- 8
25 cup of grated Romano cheese, 1 tablespoon of chopped fresh marjoram, 1 teaspoon of crushed mixed peppercorns, and
- 9
5 teaspoon of sea salt. Continue to simmer, stirring frequently, until the sauce thickens (about 3-5 minutes).
- 10
While the sauce is simmering, cook the crab cakes according to package instructions or your preferred method (bake or pan-fry) until golden and heated through.
- 11
Once the sauce has thickened, remove the smashed garlic cloves and discard them. Taste and adjust seasoning if needed.
- 12
To serve, place the hot crab cakes on plates and generously spoon the Sicilian Alfredo olive oil white wine sauce over each crab cake.
- 13
Garnish with 1 tablespoon of chopped fresh parsley. Serve immediately and enjoy!
