Crab Cakes With Red Pepper Relish |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Roasted red pepper relish adds a special twist to classic crab cakes; complete the meal with our Sharp and Sweet Green Salad. Prepare and cover and chill for up to 24 hours, before cook. Ingredients:
1 beaten egg |
1 cup soft bread crumbs |
3 tablespoons mayonnaise or salad dressing |
2 tablespoons thinly sliced green onion |
1 tablespoon snipped fresh dill or 1 teaspoon dried dill |
1 teaspoon seafood seasoning |
1/4 teaspoon black pepper |
1 16-ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed |
3 tablespoons fine dry bread crumbs |
2 teaspoons cooking oil |
1 recipe red pepper relish (see recipe below) (optional) |
Directions:
1. In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat.
2. Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.
3. Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere.
4. Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown.
5. In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.
6. Serve crab cakes with Red Pepper Relish
7. Red Pepper Relish: In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); 1 tablespoon drained and chopped oil-packed dried tomatoes; and 1/4 teaspoon seafood seasoning. Makes about 1/2 cup.
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