Recipe For Cooking Crab Cakes And Roasted Red Pepper Sauce

Toaster Oven Roasting :: Other Roasted Main Dishes

Crab Cakes and Roasted Red Pepper Sauce

Posted by BettyBoop50 at recipegoldmine.com May 10, 2001

Makes approximately 10 cakes, 2-in. each

Crab Cakes
1 1/2 C. cracker meal (found near bread
    crumbs in supermarket)
1/2 C. milk
3 (6 oz.) cans lump white crab, drained very well
A few pin. coarse salt
1 rounded tea. Old Bay seasoning
1 Tbsp. baking powder
Handful chopped fresh Italian parsley
1 stalk celery from heart of stalk, chopped very fine
Zest of 1 lemon
1 Tbsp. Worcestershire sauce
6 drops hot sauce, such as Tabasco
2 Tbsp. mayonnaise, or ranch dressing
1 lrg. egg, beaten
canola oil, for frying
1 lemon, cut into wedges

Sauce
1 (14 oz.) jar roasted red peppers, drained,
    or 3 homemade roasted peppers
6 to 10 drops Tabasco sauce, depending
    on your palate (6 for mild, 10 for hot)
Juice of 1/2 lemon
1/2 tea. celery salt, or to taste

To make sauce, combine all ingredients in a food processor and pulse until a smooth, a loose paste will form. Set aside.

For crab cakes, place cracker meal in a bowl and moisten with milk. Add crabmeat, salt, Old Bay seasoning, baking powder, parsley, celery, lemon zest, Worcestershire, Tabasco, mayonnaise or dressing, and beaten egg.

Combine crab cake mixture and form into 8 patties. Fry in hot oil (1/2-in. deep) over med.-high heat until golden, 3 to 5 min. on each side. Serve with lemon wedges and Red Pepper Sauce.