Crab Cakes With Roasted Red Pepper Sauce - cooking recipe

Ingredients

Sauce
1 (7 ounce) jar roasted red peppers, drained and chopped
1 cup mayonnaise
1/2 teaspoon Dijon mustard
2 tablespoons flat leaf parsley, minced
2 tablespoons minced shallots
1/2 teaspoon fresh lemon juice
salt
pepper
Crab cakes
8 ounces lump crabmeat, picked over
1 egg
2 tablespoons mayonnaise
1/4 cup onion, finely chopped
1/2 granny smith apple, finely chopped
1 tablespoon flat leaf parsley, minced
1 teaspoon fresh tarragon
1 dash hot sauce
1/4 teaspoon cayenne
1 dash Worcestershire sauce
salt
pepper
1 tablespoon fresh lemon juice
1 -2 cup seasoned bread crumbs
1 cup canola oil

Preparation

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.