Crab Cakes with Roasted Red Pepper Sauce

This is based on a Jeff Smith recipe. It is a quick, easy and delicious seafood appetizer or main dish. I guarantee you will taste the crab. Although these are relatively healthy as is, see the notes below for a few alternatives. Either way, the Red Pepper Sauce is the perfect complement to the crab. You will only need one-half of that recipe to serve with this dish. For a variation, make the Lobster Cakes recipe, which is linked below.

Crab Cakes with Roasted Red Pepper Sauce

Photo by KennySD


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crab Cakes:

  • 2

    large eggs

  • 2

    tbls freshly chopped parsley

  • 1

    tsp dry mustard

  • 1

    tsp Worcestershire sauce

  • 2

    tbls mayonnaise

  • 1

    tsp fresh lemon juice

  • Old Bay Seasoning to taste

  • Salt and pepper to taste

  • 1

    lb cooked crab meat, flaked

  • ½

    cup fresh breadcrumbs, more as needed

  • Panko breads crumbs for dredging

  • Half butter and oil for frying

  • Lemon wedges

  • Roasted Red Pepper Sauce with Capers and Dill:

  • 2

    large roasted red bell peppers, roasted and peeled

  • 1

    tbls fresh dill

  • 1

    tbls fresh parsley

  • 1

    tbls drained capers

  • 2

    tbls sour cream (can use reduced fat)

  • 2

    tbls mayonnaise (can use light or canola)

  • Salt and pepper to taste

Directions

Crab Cakes: Beat the eggs in a medium-sized bowl. Add the parsley, mustard, Worcestershire, mayonnaise, lemon juice, salt and pepper; mix well to combine. Gently fold in the crab meat and fresh crumbs until well combined. (The mixture will be very moist. If it is wet, add a few more fresh breadcrumbs.) Divide the mixture into 6 to 8 portions; flatten gently into thick patties. (Packing the mixture into 1/3-cup measure for each cake will ensure even portions and yield seven cakes. For more or less cakes, use a slightly smaller or larger cup.) Lightly coat the top and bottom of each patty with panko crumbs. If possible, refrigerate for 30 minutes before sautéing to help the cakes hold together. Heat a 12-inch skillet over medium-high heat. Add enough butter and oil to generously cover the bottom. Add the crab cakes, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. (Be gentle when turning the crab cakes as they are somewhat fragile.) Remove from the pan and drain on a baking rack set on a baking sheet. Serve immediately, with or without the sauce or lemon wedges. Notes: If you want to make these healthier without compromising flavor, replace one of the whole eggs with two egg whites. Use light or canola mayonnaise. I always use whole wheat fresh breadcrumbs, and I often use whole wheat panko. Finally, use a nonstick skillet and fry the cakes in just a little canola oil. The recipe can easily be cut in half or doubled as needed. Cooked crab cakes may be kept warm in a 200° F oven while waiting for others to sauté. Roasted Peppers: Roasting Peppers: Roasted peppers are easy to make. Wash the peppers but leave them whole. They may be rubbed with olive oil, but it is not necessary. Place them on a very hot grill, in a grill pan or under the broiler and grill until charred on all sides. Place the hot peppers in a closed plastic bag or under a towel. Let them "sweat" until tender and cool enough to handle. Remove the skin; it will come off very easily with your fingers. Cut open the peppers, remove the stem, core and seeds. Slice as needed. For a quicker version, halve the peppers vertically, remove the stem, core and seeds, and roast skin side up. Sweat and slice as before. Sauce: Heat a 12-inch skillet over medium-high heat. Add enough butter and oil to generously cover the bottom. Add the crab cakes, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. (Be gentle when turning the crab cakes as they are somewhat fragile.) Remove from the pan and drain on a baking rack set on a baking sheet. Serve immediately, with or without the sauce or lemon wedges. Notes: If you want to make these healthier without compromising flavor, replace one of the whole eggs with two egg whites. Use light or canola mayonnaise. I always use whole wheat fresh breadcrumbs, and I often use whole wheat panko. Finally, use a nonstick skillet and fry the cakes in just a little canola oil. The recipe can easily be cut in half or doubled as needed. Cooked crab cakes may be kept warm in a 200° F oven while waiting for others to sauté.


Nutrition

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