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Full Online Book HomeLearning KitchenAppetizers - Seafood Million Dollar Crab Cakes W Red Pepper Sauce
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Appetizers - Seafood Million Dollar Crab Cakes W Red Pepper Sauce Post by :ninja Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2494

Click below to download : Appetizers - Seafood Million Dollar Crab Cakes W Red Pepper Sauce (Format : PDF)

Appetizers - Seafood Million Dollar Crab Cakes W Red Pepper Sauce

1 medium or large egg
3 tablespoons reduced fat mayo don't use miracle whip.. use real mayo
4 teaspoons dijon mustard
1 tablespoon fresh lemon juice
1 pound fresh crabmeat or the canned lump crabmeat: pat dry
1/4 cup finely chopped green onions
2 tablespoons finely chopped fresh flat leaf parsley
1/2 tsp EACH grates lemon and orange zest
1 cup fresh bread crumbs
1/2 tsp salt
1/4 tsp cayenne pepper

For Roasted Red Pepper Sauce:
1 medium sized red bell pepper, roasted, skinned and seeds and membranes discarded
1 cup reduced fat mayo no miracle whip
2 large cloves garlic coarsely chopped
1/2 tsp fresh lemon juice, plus more if needed
1 tsp dijon mustard
2 tablespoons finely chopped fresh flat leaf parsley
1 tablespoon each unsalted butter and veggie oil plus more if needed


TO PREPARE CRAB CAKES:
Place first 4 ingredients in a bowl and stir to mix. Add crabmeat and ingredients down to and including the cayenne pepper and stir well to mix. Shape into small flat cakes the size of a silver dollar.

There should be about 30 to 32 cakes. Place crab cakes on cookie sheet and cover loosely with plastic wrap and chill for 1 hour or overnight. They do not contain a lot of bread crumbs to bind them so it is important to chill them throughly.

TO PREPARE THE SAUCE:
Coarsely chop roasted red pepper (I cheated and got the whole roasted pepper in a jar.. it was cheaper here) and place in food processor with the metal blade. Add rest of ingredients and process until coarsely pureed.

You don't want it smooth you want bits of the pepper. Add more lemon juice and oil if needed. I didn't need it. It was wonderful. Cover and put in fridge.

Heat butter and oil in skillet over medium heat. When HOT, add enough cakes to fit comfortably in the skillet. Do not over crowd. Saute for about 2 minutes per side until browned and turn very carefully.

Saute the other side as you did the first. If not eating immediately, place on a baking sheet and cover loosely with foil and place in oven to keep warm for up to 40 minutes in a 250 oven.

(I kept them in a 200 degree oven for about 1 hour and 15 minutes because my family was late and it was still wonderful)

To serve place some sauce on a plate and place crab cakes on top. Or put bowl in middle of serving plate and surround it with crab cakes.

Sauce is also wonderful for dips for veggies.
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