Crab Cakes With Roasted Red Pepper Sauce Recipes

Steps:

• In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture., Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours., Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving., In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.

Steps:

• Heat broiler. Place the red bell peppers, cut-side down, in a single layer in a baking pan or on a baking sheet. Broil until the skins start to blister, 6 to 8 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and set aside to steam.
• When cool enough to handle, remove skin and seeds. Place the peppers in the bowl of a food processor, and process until a coarse puree forms. Squeeze the puree through a piece of cheesecloth to remove any liquid. Transfer to a medium bowl, mix in the mayonnaise, and season with salt and pepper. Serve.

Steps:

• Combine sauce ingredients in a food processor.
• Process until smooth, 1-2 minutes.
• Cover and refrigerate.
• Combine crabmeat, egg, mayonnaise, onion, apple, parsley, tarragon, hot sauce, cayenne, Worcestershire sauce, salt, pepper and lemon juice in a large bowl.
• Stir until well-blended.
• Shape into 12 patties.
• Dredge in breadcrumbs.
• Place on a baking sheet, cover with plastic wrap, and refrigerate for 2 hours.
• Heat oil in a large skillet over medium heat.
• Cook patties until golden brown, 3-5 minutes on each side.
• Serve the sauce separately.

Steps:

• Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
• Add mayonnaise and process until combined.
• Season with salt and pepper to taste.
• Refrigerate until ready to use.

Steps:

• In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
• In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.