Crab Cakes With Roasted Pepper Remoulade Sauce

Submitted by Shelby Jo

"From Taste of Home's Holiday Recipe Card Collection 2008. Prep time includes chill time."

 

• Ready In: 1hr 25mins
• Ingredients: 12
• Serves: 5

ingredients

• 1 lb cooked crabmeat
• 1 tablespoon capers
• 1 egg, beaten
• 1 - 1 1⁄2 cup soft breadcrumbs
• 1 cup mayonnaise
• 1 teaspoon seafood seasoning
• 1⁄2 cup finely chopped onion
• 1⁄2 cup finely chopped celery
• 1⁄2 cup finely chopped sweet red pepper
• 1 (7 1/2 ounce) jar remoulade sauce (such as Crosse & Blackwell Remoulade Sauce)
• 7 ounces roasted red peppers, drained and chopped
• 2 tablespoons olive oil

directions

1. In a large bowl, combine crabmeat, capers, egg, bread crumbs, mayonnaise, seafood seasoning, onion, celery, and red pepper. Shape mixture into 10 patties. Cover and chill for 1 hour.
2. Meanwhile in a food processor, combine the remoulade sauce and roasted peppers. Cover and process until smooth. Transfer to a bowl; cover and chill until serving.
3. In a large skillet, heat oil over medium-high heat. Cook the crab cakes in batches until golden brown, about 5 minutes per side. Serve warm with remoulade sauce. Garnish with lemon wedges if desired.

Reviews

[AcadiaTwo]

Wow! First rate crab cakes! The only change I made was I added 1/2 cup of green and yellow bell pepper to the cakes. I had one of those red, yellow & green bell pepper packs and since I used the entire red pepper in the roasting process. My DH, DD and I savored every moment enjoying the flavor of these cakes. Thanks for posting! Made for Fall 2009 Photo tag.