Crab Cakes With Roasted Pepper Remoulade Sauce - cooking recipe

Ingredients
    1 lb cooked crabmeat
    1 tablespoon capers
    1 egg, beaten
    1 - 1 1/2 cup soft breadcrumbs
    1 cup mayonnaise
    1 teaspoon seafood seasoning
    1/2 cup finely chopped onion
    1/2 cup finely chopped celery
    1/2 cup finely chopped sweet red pepper
    1 (7 1/2 ounce) jar remoulade sauce (such as Crosse & Blackwell Remoulade Sauce)
    7 ounces roasted red peppers, drained and chopped
    2 tablespoons olive oil
Preparation
    In a large bowl, combine crabmeat, capers, egg, bread crumbs, mayonnaise, seafood seasoning, onion, celery, and red pepper. Shape mixture into 10 patties. Cover and chill for 1 hour.
    Meanwhile in a food processor, combine the remoulade sauce and roasted peppers. Cover and process until smooth. Transfer to a bowl; cover and chill until serving.
    In a large skillet, heat oil over medium-high heat. Cook the crab cakes in batches until golden brown, about 5 minutes per side. Serve warm with remoulade sauce. Garnish with lemon wedges if desired.

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