CRAB CAKES WITH ROASTED RED PEPPER SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
- For red pepper 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.
- Serve crab cakes with sauce and lemon wedges.
ROASTED RED-PEPPER DIP FOR CRAB CAKES
This roasted red-pepper dip, which is great for our Crab Cakes, can be prepared in advance.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 4
Steps:
- Heat broiler. Place the red bell peppers, cut-side down, in a single layer in a baking pan or on a baking sheet. Broil until the skins start to blister, 6 to 8 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and set aside to steam.
- When cool enough to handle, remove skin and seeds. Place the peppers in the bowl of a food processor, and process until a coarse puree forms. Squeeze the puree through a piece of cheesecloth to remove any liquid. Transfer to a medium bowl, mix in the mayonnaise, and season with salt and pepper. Serve.
CRAB CAKES WITH ROASTED RED-PEPPER DIP
Crab cakes with roasted red-pepper dip can be prepared in advance and sauteed before your dinner guests arrive.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen
Number Of Ingredients 16
Steps:
- In a large skillet, heat butter and 2 tablespoons olive oil over medium heat. Add onion, bell pepper, celery, Worcestershire sauce, pepper sauce, salt, and pepper; saute until the vegetables have softened, 8 to 10 minutes. Let cool to room temperature.
- Transfer the cooled vegetable mixture to a medium bowl. Add crabmeat, breadcrumbs, basil, mayonnaise, mustard, and eggs, and stir to combine well. With your hands, shape mixture into 2-inch patties.
- Heat oven to 250 degrees. In a large saute pan, heat 4 tablespoons olive oil over medium heat. Add 8 to 10 crab cakes, and cook until golden brown, 1 to 2 minutes on each side. Drain on paper towels. Transfer crab cakes to a baking sheet, and keep warm in the oven. Repeat, cooking the remaining crab cakes, adding remaining 4 tablespoons olive oil as needed. Serve hot with roasted red-pepper dip.
ROASTED RED PEPPER SAUCE FOR CRAB CAKES
Also good on grilled fish and grilled chicken. Different from those posted here already and easy, made with ingredients you probably keep on hand: jar roasted red peppers, garlic cloves, olive oil, lemon juice, red pepper sauce, mayo and salt and pepper. You can use low fat mayo to cut calories. For about 10 crab cakes, using 1 lb. crab, you may want to make half the recipe. We had a lot left over.
Provided by Oolala
Categories Sauces
Time 2m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
- Add mayonnaise and process until combined.
- Season with salt and pepper to taste.
- Refrigerate until ready to use.
Nutrition Facts : Calories 200.5, Fat 17.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 732.9, Carbohydrate 11.2, Fiber 0.4, Sugar 2.6, Protein 0.7
SPICY, CHEESY CRAB CAKES WITH ROASTED RED PEPPER SAUCE
These luscious cakes boast a combination of ricotta and jalepeno jack cheese, along with the bite of chive. Although it contains bold flavors, you can still taste the flavor of the crab. I have been making these in my family for years, serving them as appetizers at New Year's Eve parties, get togethers, or just for dinner as an entree with rice; they are often requested. I know this originally came from a magazine, I believe Midwest Living, but it's been copied so many times that I'm not sure exactly. I combed the crab cake recipes on this site but couldn't seem to find this one; hopefully this isn't a duplicate. Either canned or fresh crabmeat work well in these, and they are great with or without the sauce. The original recipe has you keeping them in the oven while you fry the rest of the crab cakes; I would not recommend this as it detracts from the flavor and texture of the freshly fried cake.
Provided by Cinizini
Categories Crab
Time 30m
Yield 12-16 cakes
Number Of Ingredients 9
Steps:
- If using, prepare the sauce by blending the mayo and roasted peppers in a food processor until smooth. Set aside.
- Whisk eggs in a medium bowl. Stir in crab, both cheeses, chives, and a quarter cup of the breadcrumbs.
- Pour the remaining half a cup of breadcrumbs into a shallow dish.
- Line a large plate or baking sheet with waxed paper. Line a second large plate or baking sheet with paper towels (the latter for draining the finished crab cakes).
- Form heaping tablespoons of the crab mixture into cakes of a quarter-inch thickness, coat each with the crumbs, and place on the waxed paper-lined plate or baking sheet.
- In a large skillet over medium high heat, heat the vegetable oil until a droplet of water thrown in starts to sizzle or until bubbles start to gather around the tip of a wooden spoon placed in the oil, whatever method you choose.
- Fry cakes, a few at a time, until golden on both sides, approximately three minutes total for each batch.
- As cakes cook, remove them to the paper-towel lined baking sheet.
- When all cakes are cooked, move to serving platter, arranging around a bowl of the sauce, if you like.
- These are also really good served with a squirt of Kewpie mayonnaise (Japanese mayo; it's sweeter) mixed with a few drops of hot sauce; I like to use Tapatio.
Nutrition Facts : Calories 196.8, Fat 13.7, SaturatedFat 4.8, Cholesterol 67, Sodium 539.8, Carbohydrate 8.3, Fiber 0.6, Sugar 1, Protein 10.2
CRAB CAKES WITH ROASTED RED PEPPER SAUCE
Make and share this Crab Cakes With Roasted Red Pepper Sauce recipe from Food.com.
Provided by Chocolatl
Categories Lunch/Snacks
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Combine sauce ingredients in a food processor.
- Process until smooth, 1-2 minutes.
- Cover and refrigerate.
- Combine crabmeat, egg, mayonnaise, onion, apple, parsley, tarragon, hot sauce, cayenne, Worcestershire sauce, salt, pepper and lemon juice in a large bowl.
- Stir until well-blended.
- Shape into 12 patties.
- Dredge in breadcrumbs.
- Place on a baking sheet, cover with plastic wrap, and refrigerate for 2 hours.
- Heat oil in a large skillet over medium heat.
- Cook patties until golden brown, 3-5 minutes on each side.
- Serve the sauce separately.
Nutrition Facts : Calories 322.4, Fat 26.8, SaturatedFat 2.7, Cholesterol 35.7, Sodium 640, Carbohydrate 14.9, Fiber 1, Sugar 3, Protein 6.7
CRAB CAKES WITH RED BELL PEPPER
Categories Sauté Valentine's Day Quick & Easy Crab Bell Pepper Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
- In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.
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