Recipe courtesy of Rachael Ray
Crab Cakes with Roasted Red Pepper Sauce
Total:
30 min
Active:
18 min
Yield:
4 servings
Level:
Intermediate
Total:
30 min
Active:
18 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Crab Cakes:
Red Pepper Sauce:

Directions

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.

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