Crab Cakes with Roasted Red Pepper Sauce

Total Time:
30 min
18 min
12 min

4 servings

  • Crab Cakes:
  • 1 cup cracker meal
  • 1 egg, beaten
  • 1/2 cup milk
  • 12 ounces lump crab meat, picked over to remove any shell fragments
  • 1 rounded teaspoon crab boil seasoning
  • 1 tablespoon baking powder
  • A handful flat leaf parsley, chopped
  • 1 lemon, zested, plus 1 lemon, cut into wedges, for garnish
  • 1 rib celery from the heart of the stalk, finely chopped
  • Several drops Worcestershire sauce
  • Several drops hot pepper sauce
  • 2 tablespoons mayonnaise or ranch dressing
  • Vegetable or canola oil, for frying
  • Red Pepper Sauce:
  • 1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper
  • 1 cup mayonnaise or reduced fat mayonnaise
  • 1/2 cup prepared chili sauce
  • 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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