Recipe: Canyon Ranch Spa Spicy Crab Cakes with Tomato-Herb Coulis

CANYON RANCH SPA SPICY CRAB CAKES
WITH TOMATO-HERB COULIS

FOR THE COULIS:
4 tablespoons minced garlic
1 tablespoon olive oil
6 Roma tomatoes, chopped
1 cup diced red onion
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
5 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon ground pepper
FOR THE CRAB CAKES:
1 pound lump crabmeat
1/2 cup minced shallots
2 tablespoons diced green onions
1/4 cup minced red bell pepper
1/2 teaspoon cayenne pepper
1 large egg plus 1 egg white, beaten
2 tablespoons low-sodium tamari or soy sauce
1 cup bread crumbs
1 teaspoon canola oil

TO MAKE THE COULIS:
Saute garlic with olive oil in a medium pan over medium heat for about 30 seconds. Add tomatoes. Bring to a simmer and cook about 5 minutes, until tomatoes begin to break apart. Add red onion, basil, thyme, 2 tablespoons of parsley, salt and pepper. Simmer 20 minutes.

Remove from heat. Cool slightly. Transfer to a blender. Puree until smooth.

TO MAKE THE CRAB CAKES:
Combine the crabmeat, shallots, green onions, red bell pepper, remaining 3 tablespoons parsley, cayenne pepper, eggs, tamari sauce and bread crumbs in a large bowl. Form into 2-inch patties, using about 1/4 cup of mix for each.

Heat a skillet over medium heat. Lightly coat with canola oil. Place crab cakes in pan and cook until golden brown, about 3 to 5 minutes. Turn and continue to cook to golden brown.

Serve crab cakes accompanied with the coulis.

Makes 8 servings

PER SERVING: 170 calories; 15 g protein; 17 g carbohydrates; 2 g fiber; 4 g fat (1 g saturated); 71 mg cholesterol; 717 mg sodium

From: Canyon Ranch Spa
Source: Columbus Dispatch, December 26, 2007