Crab Cakes with Roasted Red Pepper Sauce (Rachael Ray) |
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Prep Time: 18 Minutes Cook Time: 12 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 cup cracker meal |
1 egg, beaten |
1/2 cup milk |
12 ounces lump crab meat, picked over to remove any shell fragments |
1 rounded teaspoon crab boil seasoning |
1 tablespoon baking powder |
a handful flat leaf parsley, chopped |
1 lemon, zested, plus 1 lemon, cut into wedges, for garnish |
1 rib celery from the heart of the stalk, finely chopped |
several drops worcestershire sauce |
several drops hot pepper sauce |
2 tablespoons mayonnaise or ranch dressing |
vegetable or canola oil, for frying |
1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper |
1 cup mayonnaise or reduced fat mayonnaise |
1/2 cup prepared chili sauce |
Directions:
1. Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
2. For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
3. Serve crab cakes with sauce and lemon wedges.
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