Recipe from Charlie and Karen Abowd, owners of Adele’s Restaurant in Carson City
(serves 8 appetizers or 4 dinners)
1 pound backfin crab
¼ cup scallions
¼ cup red bell pepper, chopped
¼ cup Dungeness crab
1 cup panko (Japanese-style bread crumbs)
2 tablespoons mayonnaise
1 tablespoon yellow mustard
2 teaspoons Tabasco sauce
¼ teaspoon white pepper, to taste
To prepare the crab cakes for service, assemble the ingredients and form into either a cylinder shape with your fingers and palm of your hand or pancake shapes. Then lightly flour the cakes. Place half-inch of olive or canola oil in a 12-inch sauté pan and heat on medium high. If making the cylinder shape, preheat the oven to 350 degrees. Lightly brown the cakes on all sides. If you have made the pancake style, they will be ready to serve immediately. For the cylinder style place them in the oven for about 15 minutes to complete cooking. The pancake style can be placed in the oven to keep warm, if you serve them with a sauce.
1 large head of garlic, peeled
1 pinch sea salt or kosher salt
3 tablespoons fresh lemon juice
Cayenne pepper, to taste
Crushed chili flakes, to taste
1 tablespoon Dijon mustard
1 tablespoon Tabasco sauce
½ cup extra virgin olive oil
2 large red peppers, roasted and peeled
Roast peppers, peel, and remove seeds. If desired, roast peeled garlic in ½ cup of olive oil. I like to place it in the oven for about 30 minutes to infuse the oil with the garlic. It gives the rouille an awesome flavor.
In a blender, add the garlic, salt, eggs, Tabasco, mustard, chili flakes, cayenne pepper, and lemon juice. Cover and blend for about three minutes. Add the olive oil by drizzling it into the mixture. Be sure your blender is on a low or medium setting. The consistency when the oil is added should be like a very thick mayonnaise. You may have to use a rubber spatula to help rotate the top of the rouille to the bottom so that it gets thoroughly mixed.
Add the roasted red peppers. Once blended, add salt and freshly ground black pepper to taste.