Crab Cakes with Roasted Red Pepper Sauce

Name: Crab Cakes with Roasted Red Pepper Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 4 servings Vegetable or canola oil, for frying; 1 rib celery from the heart of the stalk, finely chopped; 118 milliliters prepared chili sauce; 1 teaspoon crab boil seasoning; 237 milliliters cracker meal; 1 egg, beaten; 1 handful A flat leaf parsley, chopped; 1 lemon, zested, plus 1 lemon, cut into wedges, for garnish; 340 grams lump crab meat, picked over to remove any shell fragments; 118 milliliters milk; 1 drop Several hot pepper sauce; 2 Tbsps mayonnaise or ranch dressing; 237 milliliters mayonnaise or reduced fat mayonnaise; 227 grams roasted red peppers, drained, or 1 large freshly prepared roasted red pepper; 1 drop Several Worcestershire sauce

Crab Cakes with Roasted Red Pepper Sauce might be just the hor d'oeuvre you are searching for. Watching your figure? This pescatarian recipe has 632 calories, 24g of protein, and 34g of fat per serving. This recipe serves 4. Head to the store and pick up several drops pepper sauce, ranch dressing, cracker meal, and a few other things to make it today. To use up the reduced fat mayonnaise you could follow this main course with the Zaarbucks Famous Apricot Almond Scones as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork.

Ingredients you will need

Cracker Crumbs

Milk

Egg

Equipment you will use

Bowl

Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl.

Ingredients you will need

Crab Boil Seasoning

Hot Sauce

Worcestershire Sauce

Baking Powder

Lemon Zest

Mayonnaise

Crabmeat

Parsley

Celery

Equipment you will use

Bowl

Mix all ingredients well and form into 8 (3-inch) patties.

Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.

Ingredients you will need

Cooking Oil

Vegetable

Equipment you will use

Paper Towels

Frying Pan

For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce.

Ingredients you will need

Hot Sauce

Chili Sauce

Red Pepper

Mayonnaise

Sauce

Equipment you will use

Food Processor

Bowl

Transfer sauce to a small serving dish.

Ingredients you will need

Sauce

Serve crab cakes with sauce and lemon wedges.

Ingredients you will need

Lemon Wedge

Sauce

Crab

Equipment

Ingredients

Servings:

1Tbsp

baking powder 4servings

Vegetable or canola oil, for frying 1rib

celery from the heart of the stalk, finely chopped 118milliliters

prepared chili sauce 1teaspoon

crab boil seasoning 237milliliters

cracker meal 1

egg, beaten 1handful

A flat leaf parsley, chopped 1

lemon, zested, plus 1 lemon, cut into wedges, for garnish 340grams

lump crab meat, picked over to remove any shell fragments 118milliliters

milk 1drop

Several hot pepper sauce 2Tbsps

mayonnaise or ranch dressing 237milliliters

mayonnaise or reduced fat mayonnaise 227grams

roasted red peppers, drained, or 1 large freshly prepared roasted red pepper 1drop

Several Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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 Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.