Ingredients: |
Ingredients: 1/4 cup mayonnaise
1/4 cup chopped fresh chives
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning
1/8 teaspoon cayenne pepper
Dash pepper
1 pound lump crabmeat, cartilage removed
4 French bread, crust removed
RED PEPPER SAUCE:
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 tablespoons minced shallots
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
Lemon wedges
Red Pepper Sauce (optional)
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Directions: |
Directions: In a large bowl, combine the first seven ingredients; stir in crab. In a food processor or blender, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture; mix well.
Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours.
Meanwhile, for sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. Refrigerate until serving.
In a large skillet, melt half of butter and half of oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with Roasted Red Pepper Sauce if desired and lemon wedges. |
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