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CRAB CAKES

with Roasted Red Pepper Sauce

Active Time : 30 minutes
Total Time : several hours
Serves : 8 servings
INGREDIENTS
  • 1 32 ounce package salad style imitation crab meat broken apart
  • 2 cups toasted plain bread crumbs divided
  • 2 large eggs slightly beaten
  • 1/2 cup chopped green onion
  • 1 2/3 cups real mayonnaise divided
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Old Bay® seasoning
  • 2 teaspoons fresh squeezed lemon juice
  • - waxed paper
  • 2-3 tablespoons pure vegetable oil divided
  • 1 7 ounce jar roasted red peppers drained
  • 1/2 cup chili sauce
DIRECTIONS

In medium bowl, combine crabmeat, 1 cup bread crumbs, eggs, green onion, 2/3 cup mayonnaise, mustard, Old Bay seasoning and lemon juice until well blended. Shape into 16 patties.

Place remaining bread crumbs in shallow dish; carefully place each patty into bread crumbs, coating both sides. Layer patties between waxed paper in an airtight container and refrigerate several hours or overnight.

Meanwhile, in food processor or blender, combine roasted peppers, remaining 1 cup mayonnaise and chili sauce; process until pureed. Refrigerate, covered, until ready to serve.

In large skillet, heat 1-2 tablespoons oil over medium heat. Add crab cakes, in batches; sauté until golden brown (about 8-10 minutes), turning once. Remove from skillet; keep warm. Repeat with remaining crab cakes.

Serve with warmed roasted red pepper sauce.