Photo: Crab Cakes with Roasted Red Pepper Sauce Recipe
Ingredients
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
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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By lesasea
on March 31, 2013
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I really liked these. I reduced the milk by half because of another persons advice in a review I had read and the consistency was perfect. Also, I finely diced up a small onion, the celery and 2 garlic cloves and sauteed it all a few minutes before adding to the mix. Yum :
By jessicamojo
on February 01, 2013
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I experimented with baking verses frying... Both tasted great! The baked version is less greasy,[400 degrees about 15 min] I did need to turn the crab cakes half way through. I used this as an appetizer and it made 24 small ones[ I used a small mellon ball scooper]. I added basil and sriracha to the red pepper sauce.It was a hit!
By ahalterman
on July 17, 2012
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I made this recipe last night for my husband and I we loved it. I added a little extra crab. Only suggestion I have if your using frozen crab or canned make sure to drain completly or reduce the amount of milk. I've made many recipes of crab cakes and I think this is the one I"ll be using from now on. The Roasted red pepper sauce is awesome and I can use it on so many different recipes.
Read all 37 reviews