Crab Cakes with Red Pepper Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Don't forget to have lemons on hand so you and your guests can squeeze some fresh lemon juice over these succulent crab cakes.—Joylyn Trickel, Helendale, California. Ingredients:
1/4 cup mayonnaise |
1/4 cup minced chives |
2 tablespoons minced fresh parsley |
1 tablespoon lemon juice |
1/2 teaspoon seafood seasoning |
1/8 teaspoon cayenne pepper |
dash pepper |
1 pound lump crabmeat, cartilage removed |
4 to 5 slices french bread (1 inch thick), crust removed |
red pepper sauce: |
1/4 cup mayonnaise |
1/4 cup dijon mustard |
2 tablespoons honey |
1 tablespoon lemon juice |
1/2 cup chopped sweet red pepper |
1/4 cup chopped green onions |
2 tablespoons minced shallots |
2 tablespoons minced fresh parsley |
salt and pepper to taste |
2 tablespoons butter |
1 tablespoon olive oil |
lemon wedges |
Directions:
1. In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture.
2. Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours.
3. Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving.
4. In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges. Yield: 10 servings.
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