Crab Cakes with Roasted Red Pepper Saucecrab, mayonnaise, chili sauce, lemon, milk, egg, worcestershire, hot pepper sauce, baking powder, seasoningIngredients1 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 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 for Crab Cakes with Roasted Red Pepper Sauce RecipePlace 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. |
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4 servings
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