Ingredients: |
Ingredients: 2 eggs, beaten
2 tablespoons mayonnaise
2 tablespoons green onion tops
1/4 teaspoon Chesapeake seasoning, such as Old Bay
1/4 teaspoon hot red pepper sauce
1 pound lump or backfin crabmeat, drained and picked over for shells
4 teaspoons milk
10 saltine crackers, finely crushed
1 cup Panko bread crumbs
6 tablespoons olive oil, for frying
Lemon wedges, for serving
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
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Directions: |
Directions:• Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
• Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
• While crab cakes are chilling, make the sauce. In a blender or food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, lemon juice, salt and pepper; cover and process until finely chopped. Refrigerate until serving.
• About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Roll each crab cake in bread crumbs. Carefully add crab cakes to pan; sauté turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedge. |
This recipe for Crab Cakes with Brian's Red Pepper Sauce is from