Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 1 jar Crosse & Blackwell zesty remoulade sauce
- 1 Tablespoon Crosse & Blackwell non pareil capers
- 1 Lb. crabmeat, cooked and shredded
- 1 egg
- 1-1/2 cups soft breadcrumbs
- 1 cup mayonnaise
- 1 teaspoon seafood seasoning
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup red pepper, chopped
- 2 Tablespoons olive oil
- 7 oz. roasted red peppers, drained
- lemon wedges and parsley (optional garnish)
From: Crosse & Blackwell
Makes: 5 servings
In a large mixing bowl, combine crabmeat, capers, egg, breadcrumbs, mayonnaise, seafood seasoning, onion, celery and bell pepper; stir to mix. Cover and chill mixture for 1 hour.
Shape mixture into 10 patties.
In a large skillet over medium high heat, add oil. When oil is hot, add half of the crab cakes and saute until golden brown, about 5 minutes per side. Drain on paper towels. Repeat with remaining half of patties.
In a food processor, combine remoulade sauce and red peppers. Process until smooth.
Serve crab cakes with roasted red pepper remoulade sauce.
Garnish with lemon wedges and parsley.
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