Crab Cakes with Roasted Red Bell Pepper Sauce

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.