Crab Cakes with Red Pepper Sauce
Don't forget to have lemons on hand so you and your guests can squeeze some fresh lemon juice over these succulent crab cakes.—Joylyn Trickel, Helendale, California.
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup minced chives
- 2 tablespoons minced fresh parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon seafood seasoning
- 1/8 teaspoon cayenne pepper
- Dash pepper
- 1 pound lump crabmeat, cartilage removed
- 4 to 5 slices French bread (1 inch thick), crust removed
- red pepper sauce:
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 cup chopped sweet red pepper
- 1/4 cup chopped green onions
- 2 tablespoons minced shallots
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- Lemon wedges
Directions
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1In 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.
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2Shape 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.
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3Meanwhile, 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.
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4In 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.
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