Crab Cakes with Red Pepper Sauce
TOTAL TIME: Prep: 30 min. + chilling Cook: 20 min.
YIELD: 10 servings.
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
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1/4 cup mayonnaise
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1/4 cup minced chives
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2 tablespoons minced fresh parsley
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1 tablespoon lemon juice
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1/2 teaspoon seafood seasoning
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1/8 teaspoon cayenne pepper
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Dash pepper
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1 pound lump crabmeat, cartilage removed
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4 to 5 slices French bread (1 inch thick), crust removed
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RED PEPPER SAUCE:
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1/4 cup mayonnaise
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1/4 cup Dijon mustard
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2 tablespoons honey
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1 tablespoon lemon juice
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1/2 cup chopped sweet red pepper
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1/4 cup chopped green onions
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2 tablespoons minced shallots
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2 tablespoons minced fresh parsley
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Salt and pepper to taste
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2 tablespoons butter
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1 tablespoon olive oil
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Lemon wedges
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1 each: 241 calories, 14g fat (3g saturated fat), 51mg cholesterol, 576mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 12g protein.
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