Spicy, Cheesy Crab Cakes With Roasted Red Pepper Sauce

Recipe by Cinizini
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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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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