Crab Cakes and Roasted Red Pepper Sauce

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Crab Cakes and Roasted Red Pepper Sauce

Book Description

This collection of greatest hits featuring popular comfort foods, includes a buttery Chicken Fricassee, zesty Pepper Steak, and Stovetop Macaroni and Cheese

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Comfort Foods

Authors: Rachael Ray

Date: January 2001

ISBN: 1891105051

Publisher: Lake Isle Press

Hardcover

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Crab Cakes and
Roasted Red Pepper Sauce
Recipe from: Comfort Foods
by Rachael Ray
Cookbook Heaven at Recipelink.com

Makes: 10 (2-inch) cakes

1 1/2 cups cracker meal (found near bread crumbs in supermarket)
1/2 cup milk (2 splashes)
3 cans (6 ounces each) lump white crab, drained very well
A few pinches coarse salt
1 rounded teaspoon Old Bay seasoning
1 tablespoon baking powder
A handful chopped fresh flat-leaf parsley
1 stalk celery from heart of stalk, chopped very fine
Zest of 1 lemon
1 tablespoon Worcestershire sauce (take the jigger top off and add a splash)
6 drops hot sauce, Tabasco or Red Hot
2 tablespoons mayonnaise, or ranch dressing
1 large egg, beaten
Vegetable oil, for frying
1 lemon, cut into wedges

Place cracker meal in a bowl and moisten with milk. Add crabmeat, salt, Old Bay seasoning, baking powder, parsley, celery, lemon zest, Worcestershire, Tabasco, mayonnaise or dressing, and beaten egg. Combine crab cake mixture and form into 8 patties. Fry in hot oil (1/2-inch deep) over medium-high heat until golden, 3 to 5 minutes on each side.
Serve with lemon wedges and Red Pepper Sauce (recipe follows).

Roasted Red Pepper Sauce

One 14-ounces jar roasted red peppers, drained, or 3 homemade roasted peppers
6 to 10 drops Tabasco, depending on your palate (6 for mild, 10 for hot)
Juice of 1/2 lemon
1/2 teaspoon celery salt, or to taste

Combine all ingredients in a food processor and pulse until a smooth, loose paste is formed.

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