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Crab Cakes with Red Pepper Sauce Recipe

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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.

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Crab Cakes with Red Pepper Sauce Recipe

Prep: 30 min. + chilling Cook: 20 min.

Yield: 10 Servings

30 20 50

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

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.
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.
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.
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.

TEST KITCHEN TIP Chilling these delicate crab cakes makes them less fragile during frying.

Nutritional Facts 1 serving (1 each) equals 241 calories, 14 g fat (3 g saturated fat), 51 mg cholesterol, 576 mg sodium, 15 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Crab Cakes with Red Pepper Sauce in Test Kitchen Favorites 2004 , p162

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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