Crab Cakes with Roasted Red Pepper Sauce
AmericanSeafoodIntermediate30 minBy Northstar
Ingredients
Servings
4
- 1 0.5 cup cracker meal
- 0.5 cup whole milk
- 18 oz lump white crab, drained (three 6-oz cans)
- 1 tsp Old Bay seasoning
- 1 tsp baking powder
- 0.3 cup fresh Italian parsley, chopped
- 1 stalk celery, very finely chopped
- 1 whole lemon, zested
- 1 tbsp Worcestershire sauce
- 6 drop hot sauce (like Tabasco)
- 2 tbsp mayonnaise
- 1 whole large egg, beaten
- 2 cup vegetable oil, for frying
- 14 oz roasted red peppers (jarred), drained
- 8 drop Tabasco sauce (for the sauce)
- 1 whole lemon, juiced (for the sauce)
- 0.5 tsp celery salt
Instructions
- 1
Make the roasted red pepper sauce: combine the roasted peppers, Tabasco, lemon juice, and celery salt in a food processor. Pulse until a smooth loose paste forms. Set aside.
- 2
Make the crab cakes: place the cracker meal in a large bowl and moisten with milk. Add the crabmeat, Old Bay, baking powder, parsley, celery, lemon zest, Worcestershire, hot sauce, mayonnaise, and beaten egg. Mix gently to combine.
- 3
Form the mixture into 8 patties, about 2 inches each.
- 4
In a large skillet, heat the vegetable oil over medium-high heat. Fry the crab cakes in batches, about 3 minutes per side, until golden brown and cooked through. Drain on paper towels.
- 5
Serve the crab cakes warm with the roasted red pepper sauce and fresh lemon wedges.
Tags
american