Crab Cakes with Roasted Red Pepper Sauce
Rated 5.0 stars by 1 users
Bravo
XL
Oven
Category
Appetizers
Servings
4
Ingredients
- 1 C cracker meal
- 1 egg, beaten
- ½ C milk
- 12 oz. jumbo lump crab meat
- 1 T baking powder
- 1 bunch parsley, chopped
- 1 lemon, zested
- 1 stalk celery, fine dice
- 2 T mayonnaise
- Extra-virgin olive oil
- Lemon wedges for garnish
- 1 (8-oz) jar roasted red peppers, drained
- 1 C mayonnaise
- ½ C chili sauce
For Crab Cakes
For Red Pepper Sauce
Directions
- In a large mixing bowl, add cracker meal and create a well in the center of the meal.
- Combine the egg and milk and add to the well in the cracker meal. Using a fork, combine the cracker meal and liquid together to moisten the meal.
- Add crab, baking powder, parsley, lemon zest, celery and mayonnaise. Mix well to combine.
- Form crab cake patties, place on the Baking Pan and brush with olive oil on both sides. Place Baking Pan on Cooking Rack in oven and set oven to 375°F for 15 minutes.
- Bake until golden brown and serve with red pepper sauce and lemon wedges.
For Red Pepper Sauce
- Add red peppers to a food processor or blender. Add mayonnaise and chili sauce.
- Pulse the mixture until everything is combined and it has reached the desired consistency.
