Crab and Crayfish Cakes With Red Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These are great for parties as they can be prepared ahead of time. Ingredients:
1/4 cup mayonnaise |
1/4 cup scallion, finely chopped |
2 eggs, lightly beten |
1 1/2 teaspoons dijon mustard |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon tabasco sauce |
1/4 teaspoon salt |
3/4 lb lump crabmeat, picked over and flaked |
1/2 lb frozen crayfish, defrosted |
2 cups fresh coarse breadcrumbs (made from french or italian bread) |
1/4 cup canola oil |
2 tablespoons unsalted butter |
1 cup drained jarred roasted red pepper |
1 tablespoon olive oil |
1 tablespoon chopped garlic |
1/2 teaspoon salt |
1/4 teaspoon tabasco sauce |
2/3 cup mayonnaise |
Directions:
1. To make the sauce: Place all ingredients except mayonnaise in a food processor and blend until smooth.Transfer to a small bowl and stir in mayonnaise until well blended. Refrigerate until ready to use.
2. In a large bowl, combine the mayonnaise, scallions, eggs, mustard,worcestershire, tobasco and salt. Fold in the crab meat, crayfish and 1/2 cup of the breadcrumbs. Form into 2 inch cakes, about 3/4 inch thick. Coat the cakes heavily with the remaining breadcrumbs and transfer to a baking sheet lined with wax paper. Chill, covered for at least 2 hours, or over night.
3. Heat 2 tbsp of the oil with 1 tbsp butter in a large skillet over medium high heat. Add half of the cakes and cook until crispy and golden, about 5 minutes each side. Add the remaining oil and butter and cook the remaining cakes.
4. Serve warm with sauce.
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