Crab Cakes With Roasted Red Pepper Sauce

Recipe Ingredients

		Crab Cakes
1 cup	237ml	Cracker meal
1		Egg - beaten
1/2 cup	118ml	Milk
12 oz	340g	Lump crab meat - picked over to
		Remove any shell fragments
1 teaspoon	5ml	Crab boil seasoning - (rounded)
1 tablespoon	15ml	Baking powder
		A handful flat leaf parsley - chopped
1		Lemon - zested, plus
1		Lemon - cut into wedges
1		Celery rib from heart of stalk - finely chopped
		Several drops Worcestershire sauce
		Several drops hot pepper sauce
2 tablespoons	30ml	Mayonnaise or ranch dressing
		Vegetable or canola oil - for frying
		Red Pepper Sauce
1		Roasted red peppers - (8 oz) - drained
		= (or 1 large freshly-roasted red pepper)
1 cup	237ml	Mayonnaise or reduced fat mayonnaise
1/2 cup	118ml	Prepared chili sauce

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B13) - from the TV FOOD NETWORK

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