Wednesday, February 19, 2014

Crab Cakes with Red Pepper Sauce

Several weeks ago, we made Crab Cakes for dinner, using the recipe we always follow, which is from Chef Chuck at Cooks and Eats. I love the simplicity and flavor of his crab cakes recipe - no ingredients overpowering the crab. I had a hard time finding the recipe online and I had not printed it out - whoops! When I did find the recipe, it was posted with a Roasted Red Pepper Sauce as an accompaniment. That sounded tasty, so we made the sauce, too.
The Roasted Red Pepper Sauce is quite easy to make. We bought a jar of roasted red peppers (instead of roasting our own as we sometimes do) and pureed all the ingredients in the handy, dandy Magic Bullet that we use for breakfast smoothies.
We always use an ice cream scoop to ensure the crab cakes are the same size.
Flattened and frying in butter & olive oil.
Toasty brown after frying & baking. I love the crispy crust.
I am surprised we have never before made a sauce for with our crab cakes. They were extra delicious with this sauce - definitely something we'll make again in the future. The sauce is also tasty as a dipping sauce for breaded chicken tenders. 
The original, full recipe can be found here. We used only one can of crab, not 3 cans, so we adapted the recipe as follows:

For the Crab Cakes:
  • 1 can crab
  • 1 egg, beaten
  • 1/3 c mayonnaise
  • zest of 1 lemon
  • juice from 1 lemon
  • 2/3 c panko
  • dried parsley, sprinkled in from jar
  • salt and pepper
  • olive oil & butter

For the Roasted Red Pepper Sauce:
  • about 1/2 roasted red pepper (from a jar)
  • 1/4 c mayonnaise
  • 1/4 c Greek yogurt
  • 1 tbsp lemon juice
  • dried parsley, sprinkled in from jar
  • salt and pepper

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