Crab Cakes and Roasted Red Pepper Sauce Recipe

Crab Cakes and Roasted Red Pepper Sauce Recipe

Ingredients:

For the Crab Cakes:
1-1/2 c of cracker meal
1/2 c of milk (whole)
18 oz of canned lump crab (white); drained well
1/8 tsp of salt (or more)
1 tsp of seasoning (Old Bay)
1 Tbsp of baking powder (Calumet)
Parsley (fresh, Italian); chopped
1 pc of celery stalk (from the heart of stalk); minced very finely
Zest from 1 pc of lemon
1 Tbsp of Worcestershire
1/8 tsp of hot sauce (Tabasco)
2 Tbsps of mayonnaise (or ranch dressing)
1 pc of egg (large); beaten
Oil (vegetable oil), for frying
1 pc of lemon (fresh); cut to wedges

For the Sauce:
14 oz of jarred peppers (red, roasted); drained
or
3 pcs of homemade peppers (roasted)
1/8 tsp of hot sauce (Tabasco, or more)
Juice from 1/2 pc of lemon
1/2 tsp of salt (celery, or to taste)

Instructions:

Combine roasted pepper, hot sauce, lemon, and celery salt inside the processor; pulse mixture till smooth. Set the sauce on the side.

Place the meal inside a mixing bowl then add milk till moistened. Add salt, seasoning, Calumet, parsley, zest, celery, Worcestershire, hot sauce, mayonnaise, egg, and crabmeat. Mix thoroughly then form mixture to eight patties.

Cook them on a pan above moderately high heat for 3-5 mins per side till golden. Serve warm with sauce and wedges of lemon on the side.

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