Saturday, August 22, 2009

Crab Cakes and Red Pepper Sauce

Something about summer makes seafood seem mandatory. I am sure it helps that I live in the Pacific Northwest where seafood is quick and easy to get fresh. I often buy crab cakes at a little seafood market near my house, but over the fourth of July I decided to make crab cakes from scratch.

For the Crab Cakes:

2 Tbs chopped parsley
1/2 tsp dry mustard
1 tsp Worcestershire sauce
2 large eggs--beaten
2 Tbs Mayo
1 tsp lemon juice
1 pound crab meat, flaked
1/2 cup bread crumbs (plus more for coating)
Salt and Pepper to taste
Butter or oil for frying

Combine ingredients gently so as not to break up the crab meat too much. Divide into 6-8 thick patties. coat each patty with bread crumbs. Heat a couple tablespoons of butter and a little olive oil--enough to generously cover the bottom of a large fry pan--over medium heat. Fry patties until golden brown on both sides--about four minutes per side. Remove from pan and serve immediately with Red Pepper Sauce.

Red Pepper Sauce:

1/2 cup chopped red bell pepper
1/4 cup chopped green onion
1/4 cup Dijon mustard
1/4 cup mayo
1 Tbs minced shallots
2 Tbs minced fresh parsley
1 Tbs lemon juice
1 tsp honey
salt and pepper to taste

Combine in blender or food processor until finely chopped. Serve immediately with crab cakes, or refrigerate covered until serving.

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