Crab Cakes With Roasted Red Pepper Sauce |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 12 |
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Adapted from The New Irish Table. The sauce may be made up to 24 hours in advance. Ingredients:
1 (7 ounce) jar roasted red peppers, drained and chopped |
1 cup mayonnaise |
1/2 teaspoon dijon mustard |
2 tablespoons flat leaf parsley, minced |
2 tablespoons minced shallots |
1/2 teaspoon fresh lemon juice |
salt |
pepper |
8 ounces lump crabmeat, picked over |
1 egg |
2 tablespoons mayonnaise |
1/4 cup onion, finely chopped |
1/2 granny smith apple, finely chopped |
1 tablespoon flat leaf parsley, minced |
1 teaspoon fresh tarragon |
1 dash hot sauce |
1/4 teaspoon cayenne |
1 dash worcestershire sauce |
salt |
pepper |
1 tablespoon fresh lemon juice |
1 -2 cup seasoned bread crumbs |
1 cup canola oil |
Directions:
1. Combine sauce ingredients in a food processor.
2. Process until smooth, 1-2 minutes.
3. Cover and refrigerate.
4. Combine crabmeat, egg, mayonnaise, onion, apple, parsley, tarragon, hot sauce, cayenne, Worcestershire sauce, salt, pepper and lemon juice in a large bowl.
5. Stir until well-blended.
6. Shape into 12 patties.
7. Dredge in breadcrumbs.
8. Place on a baking sheet, cover with plastic wrap, and refrigerate for 2 hours.
9. Heat oil in a large skillet over medium heat.
10. Cook patties until golden brown, 3-5 minutes on each side.
11. Serve the sauce separately.
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