Crab Cakes
1 pound super lump crab meat
1 tsp Old Bay seafood seasoning
1 tsp chopped flat leaf parsley
1/4 tsp dry mustard
1/3 cup plain bread crumbs
1- 1/2 tsp Dijon mustard (one and one-half)
1- 1/2 Tablespoons mayonnaise
1 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 egg, beaten with a fork
Mix together lightly and pan fry to brown in 1 tablespoon butter and 1 tablespoon canola oil. Cook about 3 minutes a side over medium-high heat. Can make the patties ahead, cover, and refrigerate. Fry up later, just before serving.
Makes 8 patties to serve 4 people for dinner. Or, can make smaller patties for a party appetizer.
Serve with Red Pepper Sauce (recipe follows)
Red Pepper sauce
1 (8-ounce) jar roasted red peppers, drained
1 cup mayonnaise or reduced fat mayonnaise
1/2 cup prepared chili sauce
Combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
This makes quite a bit of sauce. Also good with cold shrimp cocktail.
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Looks good ma....did you invent it or just see it somewhere?
ReplyDeleteI had the crab cakes with red pepper sauce at Nancy's on Sunday and they were very good.
ReplyDeleteHello! I am a friend of Matt's and he sent me this recipe. My husband loved them! I am vegetarian, but they looked so good, I almost took a bite! Thanks for giving me a new staple in our house and for parties!
ReplyDeletemade these last night and they were awesome.....a bit pricey with the crab but very tasty......easy to impress people cooking these at home......and yes, you are right that it does make a boatload of sauce!
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