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Crab Cakes and Roasted Red Pepper Sauce
Makes 10 cakes, 2−inches each
Crab Cakes
1
1/2 cups cracker meal (found near bread
crumbs in supermarket)
1
3
/2 cup milk
(6 ounce) cans lump white crab, drained very well
A few pinches coarse salt
1
1
rounded teaspoon Old Bay seasoning
tablespoon baking powder
Handful chopped fresh Italian parsley
stalk celery from heart of stalk, chopped very fine
Zest of 1 lemon
1
1
6
2
1
tablespoon Worcestershire sauce
drops hot sauce, such as Tabasco®
tablespoons mayonnaise, or ranch dressing
large egg, beaten
vegetable oil, for frying
1
lemon, cut into wedges
Sauce
1
(14 ounce) jar roasted red peppers, drained,
or 3 homemade roasted peppers
6
to 10 drops Tabasco® sauce, depending
on your palate (6 for mild, 10 for hot)
Juice of 1/2 lemon
1
/2 teaspoon celery salt, or to taste
To make sauce, combine all ingredients in a food processor and pulse until a smooth, a loose paste will
form. Set aside.
For crab cakes, place cracker meal in a bowl and moisten with milk. Add crabmeat, salt, Old Bay
seasoning, baking powder, parsley, celery, lemon zest, Worcestershire, Tabasco, mayonnaise or
dressing, and beaten egg.
Combine crab cake mixture and form into 8 patties. Fry in hot oil (1/2−inch deep) over medium−high
heat until golden, 3 to 5 minutes on each side. Serve with lemon wedges and Red Pepper Sauce.
Crab Cakes and Roasted Red Pepper Sauce
54
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