Crab-Crawfish Cakes With Piquillo Coulis

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Democracy Dies successful Darkness

Chances are you haven't made crab cakes similar the ones astatine Bastille edifice successful Alexandria. They are taste fusion done right: the zip of caller ginger, chives and lime; the Asian subtleties of sesame lipid and panko breadstuff crumbs; meaty chunks of Louisiana crawfish; the sweet, antithetic vigor of crushed capsicum from the Basque portion of southwest France.

The substance is steadfast and moist capable to clasp unneurotic and spell consecutive into the pan, without the accustomed refrigerated holding signifier that galore crab barroom recipes require. Even if they bash autumn apart, says cook Christophe Poteaux, they'll sensation conscionable arsenic good. (To spot however rapidly they travel together, spot Poteaux marque them successful the How-To video.)

The coulis -- a thick, pureed condiment -- should beryllium served astatine country temperature; it whitethorn beryllium warmed, but bash not fto it travel to a boil. Serve with herbed basmati atom oregon a crockery of endive oregon arugula.

See the extremity beneath astir the Basque capsicum piment d'Espelette. We recovered frozen, cooked Bayou Select crawfish process nutrient astatine Cameron's Seafood, 4831 Bethesda Ave., Bethesda, 301-951-0808.

-- Bonnie S. Benwick

From Bastille chef-owner Christophe Poteaux.

Ingredients

measuring cup

Servings: 4 (makes 8 oregon 9 2 1/2-inch crab cakes)

For the Crab-Crawfish Cakes

8 ounces cooked crawfish process nutrient (unseasoned), chopped into tiny chunks
1 lb crabmeat, picked escaped of shells and cartilage
1 ample egg
2 tablespoons low-fat mayonnaise
1 tablespoonful sesame oil
1 tablespoonful finely chopped shallot
1 spoon finely minced garlic
1 tablespoonful finely minced chives oregon scallions
1/2-inch portion peeled ginger basal and its juice, finely grated (preferably with a Microplane grater)
1/2 spoon coarsely crushed piment d'Espelette capsicum (see TIP, astatine right; whitethorn substitute 1 pinch cayenne pepper)
1/2 mean lime, foodstuff and finely grated zest
1/4 cupful panko (Japanese-style) breadcrumbs, positive much arsenic needed
Salt
Freshly crushed achromatic pepper
1 tablespoonful rootlike oil

For the Piquillo Coulis

8 ounces canned oregon jarred roasted piquillo peppers (may substitute different roasted peppers)
1 tablespoonful honey
Pinch piment d'Espelette capsicum (may substitute cayenne pepper)
1/2 cupful plain nonfat yogurt
1/2 cupful h2o (optional)
Salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (with 2 cakes and 1 tablespoonful coulis)

Calories
259
Fat
8 g
Saturated Fat
1 g
Carbohydrates
11 g
Sodium
587 mg
Cholesterol
191 mg
Protein
34 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Bastille chef-owner Christophe Poteaux.

Tested by Bonnie S. Benwick.

Published March 12, 2026