Crab Cakes With Red Bell Pepper Sauce

December 28, 2017
Created by Harmons
15 minutes
Serves 6-8
  • Cakes
  • 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.