Crab Cakes With Roasted Pepper Remoulade Sauce

Recipe by Shelby Jo
READY IN: 1hr 25mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb cooked crabmeat
  • 1
    tablespoon capers
  • 1
    egg, beaten
  • 1 - 1 12
    cup soft breadcrumbs
  • 1
    teaspoon seafood seasoning
  • 12
    cup finely chopped onion
  • 12
    cup finely chopped celery
  • 12
    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
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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