Crab Cakes with Roasted Red Bell Pepper Sauce

These go well with everything - salads, mains, and even plain old bread!

While waiting for the meal’s highlight, try a couple of these amazing crab cakes. They go well with everything—salads, mains, and even plain old bread! They’re best enjoyed with a generous dipping and dunking of red bell pepper dip.   

Crab Cakes with Roasted Red Bell Pepper Sauce

Aileen Anastacio
These go well with everything - salads, mains, and even plain old bread!
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Appetizers
Cuisine American
Servings 6

Ingredients
  

Crab Cakes with Roasted Red Bell Pepper Sauce

  • 1 large red bell pepper
  • 1 Cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1 pound crabmeat
  • 1 Cup fresh breadcrumbs
  • 1/3 Cup scallions chopped finely
  • 1/3 Cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 Egg beaten
  • 1 tablespoon lemon rind
  • 1 tablespoon lemon juice
  • 1/4 tablespoon old bay seasoning
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/3 Cup Japanese breadcrumbs (Panko)
  • corn oil for sautéing

Instructions
 

  • Make the roasted red bell pepper sauce: Roast bell pepper over open flame and char skin. Once skin is charred all over, place in a paper or plastic bag. Allow to sweat for a few minutes. Remove skin. Slice bell pepper in half and remove seeds. Place in a blender together with the rest of the ingredients. Puree until smooth. Adjust seasoning according to taste. Transfer to a serving bowl. Serve with crab cakes.
  • Make the crab cakes: Place all ingredients, except for Japanese breadcrumbs and corn oil, in a large bowl. Mix well to combine.
  • Using a 1-tablespoon measuring spoon, scoop a heaped tablespoon of crab mixture and form into a patty. Repeat until done.
  • Dredge patties one by one in Japanese breadcrumbs until well-coated.
  • In a saute pan, heat oil over medium heat. Cook crab cakes for 3 to 4 minutes on each side or until golden.
  • Drain on paper towels. Serve with roasted red bell pepper sauce.
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