crab cakes with red pepper sauce

By tmmh

Ingredients

• RED PEPPER SAUCE:
• 1/4 cup mayonnaise
• 1/4 cup chopped fresh 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 (1 inch thick) slices French bread, crust removed
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped green onions
• 1/4 cup Dijon mustard
• 1/4 cup mayonnaise
• 2 tablespoons minced shallots
• 2 tablespoons minced fresh parsley
• 1 tablespoon lemon juice
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon olive oil
• Lemon wedges

Details

Servings 12

Preparation

Step 1

1. In a large bowl, combine the first seven ingredients; stir in crab. In a food processor or blender, 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; mix well.
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 of food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. Refrigerate until serving.
4. In a large skillet, melt half of butter and half of 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.