Crab Cakes With Roasted Red Pepper Sauce Recipes

CRAB CAKES WITH RED PEPPER SAUCE

Steps:

• 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., 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., 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., 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.

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.

SPICY, CHEESY CRAB CAKES WITH ROASTED RED PEPPER SAUCE

Steps:

• If using, prepare the sauce by blending the mayo and roasted peppers in a food processor until smooth. Set aside.
• Whisk eggs in a medium bowl. Stir in crab, both cheeses, chives, and a quarter cup of the breadcrumbs.
• Pour the remaining half a cup of breadcrumbs into a shallow dish.
• Line a large plate or baking sheet with waxed paper. Line a second large plate or baking sheet with paper towels (the latter for draining the finished crab cakes).
• Form heaping tablespoons of the crab mixture into cakes of a quarter-inch thickness, coat each with the crumbs, and place on the waxed paper-lined plate or baking sheet.
• In a large skillet over medium high heat, heat the vegetable oil until a droplet of water thrown in starts to sizzle or until bubbles start to gather around the tip of a wooden spoon placed in the oil, whatever method you choose.
• Fry cakes, a few at a time, until golden on both sides, approximately three minutes total for each batch.
• As cakes cook, remove them to the paper-towel lined baking sheet.
• When all cakes are cooked, move to serving platter, arranging around a bowl of the sauce, if you like.
• These are also really good served with a squirt of Kewpie mayonnaise (Japanese mayo; it's sweeter) mixed with a few drops of hot sauce; I like to use Tapatio.

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.