Crab Cakes With Roasted Pepper Remoulade Sauce |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 5 |
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Prep time includes chill time. Ingredients:
1 lb cooked crabmeat |
1 tablespoon capers |
1 egg, beaten |
1 -1 1/2 cup soft breadcrumbs |
1 cup mayonnaise |
1 teaspoon seafood seasoning |
1/2 cup finely chopped onion |
1/2 cup finely chopped celery |
1/2 cup finely chopped sweet red pepper |
1 (7 1/2 ounce) jar remoulade sauce (such as crosse & blackwell remoulade sauce) |
7 ounces roasted red peppers, drained and chopped |
2 tablespoons olive oil |
Directions:
1. In a large bowl, combine crabmeat, capers, egg, bread crumbs, mayonnaise, seafood seasoning, onion, celery, and red pepper. Shape mixture into 10 patties. Cover and chill for 1 hour.
2. Meanwhile in a food processor, combine the remoulade sauce and roasted peppers. Cover and process until smooth. Transfer to a bowl; cover and chill until serving.
3. In a large skillet, heat oil over medium-high heat. Cook the crab cakes in batches until golden brown, about 5 minutes per side. Serve warm with remoulade sauce. Garnish with lemon wedges if desired.
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