Crab and Crayfish Cakes With Red Pepper Sauce
- Ready In:
- 20mins
- Ingredients:
- 18
- Yields:
-
12 cakes
- Serves:
- 6
ingredients
-
Crab Cakes
- 1⁄4 cup mayonnaise
- 1⁄4 cup scallion, finely chopped
- 2 eggs, lightly beten
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon Tabasco sauce
- 1⁄4 teaspoon salt
- 3⁄4 lb lump crabmeat, picked over and flaked
- 1⁄2 lb frozen crayfish, defrosted
- 2 cups fresh coarse breadcrumbs (made from french or italian bread)
- 1⁄4 cup canola oil
- 2 tablespoons unsalted butter
-
Red Pepper Sauce
- 1 cup drained jarred roasted red pepper
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon Tabasco sauce
- 2⁄3 cup mayonnaise
directions
- To make the sauce: Place all ingredients except mayonnaise in a food processor and blend until smooth.Transfer to a small bowl and stir in mayonnaise until well blended. Refrigerate until ready to use.
- In a large bowl, combine the mayonnaise, scallions, eggs, mustard,worcestershire, tobasco and salt. Fold in the crab meat, crayfish and 1/2 cup of the breadcrumbs. Form into 2 inch cakes, about 3/4 inch thick. Coat the cakes heavily with the remaining breadcrumbs and transfer to a baking sheet lined with wax paper. Chill, covered for at least 2 hours, or over night.
- Heat 2 tbsp of the oil with 1 tbsp butter in a large skillet over medium high heat. Add half of the cakes and cook until crispy and golden, about 5 minutes each side. Add the remaining oil and butter and cook the remaining cakes.
- Serve warm with sauce.
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