Crab Cakes with Red Pepper Mayonnaise

Name: Crab Cakes with Red Pepper Mayonnaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter, divided; 2 Tbsps minced celery; 1 egg white, lightly beaten; 1 garlic clove; 2 teaspoons fresh lemon juice; 79 milliliters reduced-fat mayonnaise; 454 grams lump crabmeat, shell pieces removed; 296 milliliters panko (Japanese breadcrumbs), divided; 1 Dash hot pepper sauce (such as Tabasco); 59 milliliters minced red bell pepper; 1 red bell pepper; 59 milliliters minced red onion; 283 grams 10 cup trimmed watercress (about

You can never have too many hor d'oeuvre recipes, so give Crab Cakes with Red Pepper Mayonnaise a try. One serving contains 223 calories, 18g of protein, and 11g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up mayonnaise, celery, dash of pepper sauce, and a few other things to make it today. To use up the egg white you could follow this main course with the Black-and-White Cake as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Preheat broiler.

Equipment you will use

Broiler

To prepare mayonnaise, cut bell pepper in half lengthwise; discard seeds and membranes.

Ingredients you will need

Bell Pepper

Mayonnaise

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened.

Ingredients you will need

Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

Equipment you will use

Ziploc Bags

Let stand 10 minutes. Peel pepper.

Ingredients you will need

Pepper

Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth; transfer to a bowl, and chill.

Ingredients you will need

Hot Sauce

Mayonnaise

Garlic

Pepper

Equipment you will use

Food Processor

Bowl

To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko.

Ingredients you will need

Mayonnaise

Panko

Crab

Equipment you will use

Bowl

Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once.

Equipment you will use

Frying Pan

Remove from pan, and keep warm. Repeat procedure with remaining butter and patties.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Serve crab cakes with watercress and red pepper mayonnaise.

Ingredients you will need

Mayonnaise

Red Pepper

Watercress

Crab

Garnish with lemon wedges, if desired.

Ingredients you will need

Lemon Wedge

Wine note: The sweet, succulent flavor of crab is lovely with a crisp, dry white that's clean and pure tasting. One of my favorites is albario from the northwestern corner of Spain. Nora Albario 2004 from Rias Baxais ($1

Ingredients you will need

Crab

Wine

is zesty, with a hint of citrus, starfruit, and dried peach. -Karen MacNeil

Ingredients you will need

Starfruit

Peach

Equipment

Ingredients

Servings:

2Tbsps

butter, divided 2Tbsps

minced celery 1

egg white, lightly beaten 1

garlic clove 2teaspoons

fresh lemon juice 79milliliters

reduced-fat mayonnaise 454grams

lump crabmeat, shell pieces removed 296milliliters

panko (Japanese breadcrumbs), divided 1Dash

hot pepper sauce (such as Tabasco)59milliliters

minced red bell pepper 1

red bell pepper 59milliliters

minced red onion 283grams

10 cup trimmed watercress (about

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.