Spicy, Cheesy Crab Cakes With Roasted Red Pepper Sauce
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
12-16 cakes
ingredients
- 2 large eggs
- 1 cup ricotta cheese
- 3 tablespoons chives, snipped
- 3⁄4 cup fine seasoned dry bread crumb
- 1⁄4 cup vegetable oil, for frying
- 1⁄2 lb fresh crabmeat or 8 ounces canned crabmeat
- 1 cup monterey jack pepper cheese, shredded
-
For Sauce
- 7 ounces roasted red peppers
- 1⁄3 cup mayonnaise
directions
- If using, prepare the sauce by blending the mayo and roasted peppers in a food processor until smooth. Set aside.
- Whisk eggs in a medium bowl. Stir in crab, both cheeses, chives, and a quarter cup of the breadcrumbs.
- Pour the remaining half a cup of breadcrumbs into a shallow dish.
- Line a large plate or baking sheet with waxed paper. Line a second large plate or baking sheet with paper towels (the latter for draining the finished crab cakes).
- Form heaping tablespoons of the crab mixture into cakes of a quarter-inch thickness, coat each with the crumbs, and place on the waxed paper-lined plate or baking sheet.
- In a large skillet over medium high heat, heat the vegetable oil until a droplet of water thrown in starts to sizzle or until bubbles start to gather around the tip of a wooden spoon placed in the oil, whatever method you choose.
- Fry cakes, a few at a time, until golden on both sides, approximately three minutes total for each batch.
- As cakes cook, remove them to the paper-towel lined baking sheet.
- When all cakes are cooked, move to serving platter, arranging around a bowl of the sauce, if you like.
- These are also really good served with a squirt of Kewpie mayonnaise (Japanese mayo; it's sweeter) mixed with a few drops of hot sauce; I like to use Tapatio.
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RECIPE SUBMITTED BY
I'm a married graduate student. Lately I haven't had as much time to cook as I would like...