Crab Cakes with Roasted Pepper Mayonnaise

By Booper-2

Ingredients

• Ingrdiants
• 2 cups crab meat, drained well and patted dry
• 3 tbsp. mayonnaise
• 1 tbsp. grainy mustard
• 2 tbsp. parsley
• 2 tbsp. chives
• 2 tsp. lemon zest
• 1 tsp. hot sauce, or to taste
• 1 tsp. Worcestershire sauce
• Sea salt and freshly cracked black pepper, to taste
• 1 to 2 eggs, beaten
• 3/4 cup to 1 cup fresh bread crumbs
• Panko bread crumbs, as needed, for breading the cakes
• 1/4 cup peanut oil, for pan frying
• Roasted Red Pepper Mayonnaise
• 3 to 4 jarred roasted red peppers, drained
• 1 garlic clove
• 1 cup mayonnaise
• 1 tsp. smoked paprika
• Salt and freshly pepper, to taste
• 1 tbsp. finely chopped chives, for garnishing (optional)
• Micro greens, for garnishing (optional)
• Red pepper slices, for garnishing (optional)

Details

Servings 6
Adapted from cbc.ca

Preparation

Step 1

Add crab meat, mayonnaise, mustard, parsley, chives, lemon zest, hot sauce, Worchestershire sauce, salt and pepper, 1 egg and 3/4 cups bread crumbs. Mix gently. If needed, add remaining egg and bread crumbs to bind the crab cakes.

Form crab mixture into 6 patties and dredge each in panko crumbs.

Heat oil in large fry non-stick fry pan over medium heat. When oil is hot, add patties in batches. Pan fry until just heated through and golden brown on each side, about 3 to 5 minutes per side. Serve crab cakes with Roasted Pepper Mayonnaise. Garnish with chives, micro greens and slices of red pepper, if desired.
Roasted Red Pepper Mayo
Add roasted red peppers, garlic, mayonnaise, smoked paprika, and salt and pepper to a food processor. Blend until smooth.