- 1 lb crab, picked clean to remove shells
- 1/3 cup egg beaters
- 1 tsp stone ground mustard
- 1 1/2 tsp Old Bay seasoning
- 1 lemon, zested
- 1/2 tsp Worcestershire sauce
- 1 tsp dried parsley
- 1/2 tsp cayenne pepper
- 1 cup dried breadcrumbs, divided
- Red Pepper Sauce
- 4 oz roasted red bell peppers, drained
- 3/4 cup mayonnaise
- 1/2 tsp white vinegar
- 1/2 tsp salt
- 1/2 tsp honey
Place ½ cup breadcrumbs in a shallow bowl. Set aside.
To make the cakes, in a bowl, combine crab, egg beaters, mustard, Old Bay, lemon zest, Worcestershire sauce, parsley, cayenne pepper and remaining ½ cup breadcrumbs.
To make the sauce, in a mini processor, combine bell peppers, mayonnaise, vinegar, salt and honey and puree until smooth. Add to crab cake mixture and fold to combine.
Firmly roll into 2-ounce balls. Coat balls in reserved breadcrumbs. Using palm of hand, softly push each cake to flatten slightly.
In a frying pan over medium-high heat, add oil. Add 4-6 crab cakes, avoid overcrowding, and cook until golden brown on first side, about 5 minutes. Turn over and cook on second side until golden brown, about 5 minutes. Transfer to a paper towel-lined plate before serving. Repeat with remaining cakes.