Best Crab Cakes With Red Pepper Sauce Recipes

ROASTED RED PEPPER SAUCE FOR CRAB CAKES

Steps:

• Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
• Add mayonnaise and process until combined.
• Season with salt and pepper to taste.
• Refrigerate until ready to use.

LORI'S FAMOUS CRAB CAKES

Steps:

• In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
• Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

CRAB CAKES WITH RED BELL PEPPER

Steps:

• In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
• In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.

SPICY, CHEESY CRAB CAKES WITH ROASTED RED PEPPER SAUCE

Steps:

• If using, prepare the sauce by blending the mayo and roasted peppers in a food processor until smooth. Set aside.
• Whisk eggs in a medium bowl. Stir in crab, both cheeses, chives, and a quarter cup of the breadcrumbs.
• Pour the remaining half a cup of breadcrumbs into a shallow dish.
• Line a large plate or baking sheet with waxed paper. Line a second large plate or baking sheet with paper towels (the latter for draining the finished crab cakes).
• Form heaping tablespoons of the crab mixture into cakes of a quarter-inch thickness, coat each with the crumbs, and place on the waxed paper-lined plate or baking sheet.
• In a large skillet over medium high heat, heat the vegetable oil until a droplet of water thrown in starts to sizzle or until bubbles start to gather around the tip of a wooden spoon placed in the oil, whatever method you choose.
• Fry cakes, a few at a time, until golden on both sides, approximately three minutes total for each batch.
• As cakes cook, remove them to the paper-towel lined baking sheet.
• When all cakes are cooked, move to serving platter, arranging around a bowl of the sauce, if you like.
• These are also really good served with a squirt of Kewpie mayonnaise (Japanese mayo; it's sweeter) mixed with a few drops of hot sauce; I like to use Tapatio.

CRAB CAKES WITH ROASTED RED PEPPER SAUCE

Steps:

• Combine sauce ingredients in a food processor.
• Process until smooth, 1-2 minutes.
• Cover and refrigerate.
• Combine crabmeat, egg, mayonnaise, onion, apple, parsley, tarragon, hot sauce, cayenne, Worcestershire sauce, salt, pepper and lemon juice in a large bowl.
• Stir until well-blended.
• Shape into 12 patties.
• Dredge in breadcrumbs.
• Place on a baking sheet, cover with plastic wrap, and refrigerate for 2 hours.
• Heat oil in a large skillet over medium heat.
• Cook patties until golden brown, 3-5 minutes on each side.
• Serve the sauce separately.