Finding A Muse

Crab and smoked trout stuffed roasted piquillo pepper

Since making this piquillo pepper dish about a month or so back, I have not really found much inspiration to get in the kitchen and create. I am rejuvinated now after last weekends backyard BBQ’ing and the excitement of starting a new job Monday. Now, I just need to figure out what to work on this weekend.

Crab and smoked trout cake with piquillo pepper sauce.

The beautty of this pepper dish is that it started out as the stuffed version, but the leftover filling turned into a sexy crab cake. An accidental creation that out did the intended. My goal for today will be to replicate this experience – to set out to make a certain dish and accidentally create an even better second.

As for the recipe, of course I failed to write it down. One of these days I will go back and remake this and be sure to record how I did it. I do know the most important part, like most dishes, is selecting the right ingredients. Whole Foods has the imported roasted piquillo peppers, the lump crab meat, and the canned smoked trout. From there, you really can’t go wrong.

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3 comments

  1. I’m looking forward to the recipe as I love piquillo peppers.

  2. Finally made this again and captured the recipe. At least for the crab cake. For the stuffed version- just take the mix, stuff into a roasted piquillo pepper, and bake for 20 minutes at 350.

    Sauce
    1/2 jar roasted piquillo peppers
    1/2 onion sliced
    1 garlic cloved minced
    1/2 cup white wine
    1/2 cup chicken stock
    1 tsp smoked paprika

    Crab Cakes
    2 cups crab meat
    1 can smoked trout
    4 green onions- clean and cut to get half moons of whites
    3/4 cup panko crumbs
    1/4 stick butter
    1 egg whipped
    1 tbsp mayo
    1 tbsp dijon mustard

    Flour for dusting
    Salt/pepper
    Olive oil

    Sauce: Saute onions over low heat until carmelized. Add garlic and saute for 3 minutes. Sprinkle in paprika and saute 1 min. Add wine and stock, simmer for 10 minutes. Add mix to blender and blend until smooth. Sauce can be made ahead and reheated. Just before serving, heat and stir in 1 pad of cold butter until melted through.

    Crab Cakes: Put all seafood into a mixing bowl and break apart into flakes. Saute onions on low heat for 5 min, add butter to melt, add panko, and saute 2 min. Add onion/panko mix to crab and stir. Stir in mayo, mustard, then egg. Result should be a slightly sticky, airy mix.

    Heat frying pan with olive oil over med-high heat. Form mix into cakes about 3 inches in diameter and no more than 1 inch thick. Form so that the cakes are as light as possible without falling apart. Lightly dust in flour, tap to remove any clumps, then add to hot pan. Fry until just browned, about 4 minutes per side.

    To serve, spoon 1 tbsp of sauce across a plate. Place 1 crabcake half on the sauce. Serve with a side of sauce.

  3. […] mayo, panko crumbs). To give it a kick, I mixed in some smoked Spanish paprika and served on my piquillo pepper sauce. I am going to have to work on this presentation, but the taste was downright scrumptious. In […]

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