Crab Cakes With Roasted Red Pepper Mayo Recipes

CRAB CAKES WITH CHESAPEAKE BAY MAYO

Steps:

• In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.

CRAB CAKES WITH ROASTED RED PEPPER SAUCE

Steps:

• Combine sauce ingredients in a food processor.
• Process until smooth, 1-2 minutes.
• Cover and refrigerate.
• Combine crabmeat, egg, mayonnaise, onion, apple, parsley, tarragon, hot sauce, cayenne, Worcestershire sauce, salt, pepper and lemon juice in a large bowl.
• Stir until well-blended.
• Shape into 12 patties.
• Dredge in breadcrumbs.
• Place on a baking sheet, cover with plastic wrap, and refrigerate for 2 hours.
• Heat oil in a large skillet over medium heat.
• Cook patties until golden brown, 3-5 minutes on each side.
• Serve the sauce separately.

CRAB CAKES WITH ROASTED RED PEPPER SAUCE

Steps:

• Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
• For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
• Serve crab cakes with sauce and lemon wedges.

ROASTED RED PEPPER SAUCE FOR CRAB CAKES

Steps:

• Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
• Add mayonnaise and process until combined.
• Season with salt and pepper to taste.
• Refrigerate until ready to use.

CRAB CAKES WITH ROASTED RED PEPPER SAUCE

Steps:

• To make sauce: Combine peppers, balsamic vinegar, olive oil and salt and pepper.
• Blend in blender until smooth.
• To make crab cakes: Combine dill, diced pepper, 2 Tbsp bread crumbs, pepper and salt.
• Add crab meat and stir together.
• Mix egg, mayonnaise, mustard and lemon juice together and fold into crab mixture.
• Shape into 6 or 8 cakes and press into bread crumbs to give light coating.
• Add clarified butter to frying pan and heat over medium heat.
• Add crab cakes and brown each side.
• Serve on individual plates topped with roasted red pepper sauce.

CRAB CAKES WITH RED BELL PEPPER

Steps:

• In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
• In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.