Best 5 Crab Cakes With Roasted Red Pepper Sauce Recipes

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Dive into a culinary journey and discover the secrets of crafting delectable crab cakes, perfectly complemented by a vibrant roasted red pepper sauce. This culinary masterpiece combines the sweet and succulent flavor of crab with the freshness of red peppers, creating a symphony of taste that will tantalize your palate. Whether you're a seasoned chef or a home cook eager to impress, this comprehensive guide will equip you with the knowledge and techniques needed to create this unforgettable dish. Get ready to embark on a culinary adventure that will leave you craving more.

Here are our top 5 tried and tested recipes!

CRAB CAKES WITH RED PEPPER SAUCE



Crab Cakes with Red Pepper Sauce image

Don't forget to have lemons on hand so you and your guests can squeeze some fresh lemon juice over these succulent crab cakes.-Joylyn Trickel, Helendale, California.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 22

1/4 cup mayonnaise
1/4 cup minced chives
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning
1/8 teaspoon cayenne pepper
Dash pepper
1 pound lump crabmeat, cartilage removed
4 to 5 slices French bread (1 inch thick), crust removed
RED PEPPER SAUCE:
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon lemon juice
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
2 tablespoons minced shallots
2 tablespoons minced fresh parsley
Salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
Lemon wedges

Steps:

  • In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture., Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours., Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving., In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.

Nutrition Facts : Calories 241 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 576mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

CRAB CAKES WITH ROASTED RED PEPPER SAUCE



Crab Cakes With Roasted Red Pepper Sauce image

Make and share this Crab Cakes With Roasted Red Pepper Sauce recipe from Food.com.

Provided by Chocolatl

Categories     Lunch/Snacks

Time 2h25m

Yield 12 serving(s)

Number Of Ingredients 23

1 (7 ounce) jar roasted red peppers, drained and chopped
1 cup mayonnaise
1/2 teaspoon Dijon mustard
2 tablespoons flat leaf parsley, minced
2 tablespoons minced shallots
1/2 teaspoon fresh lemon juice
salt
pepper
8 ounces lump crabmeat, picked over
1 egg
2 tablespoons mayonnaise
1/4 cup onion, finely chopped
1/2 granny smith apple, finely chopped
1 tablespoon flat leaf parsley, minced
1 teaspoon fresh tarragon
1 dash hot sauce
1/4 teaspoon cayenne
1 dash Worcestershire sauce
salt
pepper
1 tablespoon fresh lemon juice
1 -2 cup seasoned bread crumbs
1 cup canola oil

Steps:

  • Combine sauce ingredients in a food processor.
  • Process until smooth, 1-2 minutes.
  • Cover and refrigerate.
  • Combine crabmeat, egg, mayonnaise, onion, apple, parsley, tarragon, hot sauce, cayenne, Worcestershire sauce, salt, pepper and lemon juice in a large bowl.
  • Stir until well-blended.
  • Shape into 12 patties.
  • Dredge in breadcrumbs.
  • Place on a baking sheet, cover with plastic wrap, and refrigerate for 2 hours.
  • Heat oil in a large skillet over medium heat.
  • Cook patties until golden brown, 3-5 minutes on each side.
  • Serve the sauce separately.

Nutrition Facts : Calories 322.4, Fat 26.8, SaturatedFat 2.7, Cholesterol 35.7, Sodium 640, Carbohydrate 14.9, Fiber 1, Sugar 3, Protein 6.7

ROASTED RED PEPPER SAUCE FOR CRAB CAKES



Roasted Red Pepper Sauce for Crab Cakes image

Also good on grilled fish and grilled chicken. Different from those posted here already and easy, made with ingredients you probably keep on hand: jar roasted red peppers, garlic cloves, olive oil, lemon juice, red pepper sauce, mayo and salt and pepper. You can use low fat mayo to cut calories. For about 10 crab cakes, using 1 lb. crab, you may want to make half the recipe. We had a lot left over.

Provided by Oolala

Categories     Sauces

Time 2m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 8

1 (7 ounce) jar roasted red peppers, drained
2 -3 garlic cloves
2 tablespoons olive oil
1 tablespoon lemon juice
1 dash red pepper sauce
1 cup mayonnaise
salt, to taste
pepper, to taste

Steps:

  • Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
  • Add mayonnaise and process until combined.
  • Season with salt and pepper to taste.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 200.5, Fat 17.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 732.9, Carbohydrate 11.2, Fiber 0.4, Sugar 2.6, Protein 0.7

KILLER CRAB CAKES AND BITTER SALAD WITH SWEET RED PEPPER DRESSING



Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 starchy potato, peeled and thinly sliced
2 cloves garlic
Coarse salt
Handful fresh flat-lead parsley
Couple sprigs fresh thyme, leaves finely chopped
1/2 lemon, zested and juiced
1/2 teaspoon crushed red pepper flakes
2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter
7 tablespoons extra-virgin olive oil, divided
2 roasted red peppers
1 small shallot, chopped
2 teaspoons sugar
2 tablespoons red wine vinegar
Black pepper
1 small escarole, chopped
1 small head radicchio, chopped
1 endive, chopped

Steps:

  • Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes.
  • Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown.
  • Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste. Serve crab cakes on a bed of salad.

CRAB CAKES WITH RED BELL PEPPER



Crab Cakes with Red Bell Pepper image

Categories     Sauté     Valentine's Day     Quick & Easy     Crab     Bell Pepper     Gourmet

Yield Serves 2

Number Of Ingredients 12

1/2 pound lump crab meat, picked over
1/4 teaspoon salt
1/2 red bell pepper, minced
1/4 cup unsalted butter
1 1/2 teaspoons fresh lemon juice
2 tablespoons lightly beaten egg
1 1/2 teaspoons Worcestershire sauce
1 hard-boiled large egg, one half chopped fine and, for garnish, the other half quartered
1/3 cup fresh white bread crumbs
1 tablespoon vegetable oil
lemon wedges for garnish if desired
bottled tartar sauce as an accompaniment if desired

Steps:

  • In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
  • In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.

Tips:

  • Use fresh crab meat. The fresher the crab meat, the better your crab cakes will taste. If you can't find fresh crab meat, you can use frozen crab meat that has been thawed and drained.
  • Don't overmix the crab cakes. Overmixing will make the crab cakes tough. Mix the ingredients just until they are combined.
  • Cook the crab cakes over medium heat. Cooking the crab cakes over high heat will make them brown too quickly and the inside will be undercooked. Cook the crab cakes over medium heat until they are golden brown and cooked through.
  • Serve the crab cakes with a dipping sauce. Crab cakes are traditionally served with a dipping sauce, such as tartar sauce, remoulade sauce, or cocktail sauce.

Conclusion:

Crab cakes are a popular seafood dish that can be enjoyed as an appetizer or main course. They are relatively easy to make and can be customized to your liking. By following the tips in this article, you can make delicious crab cakes that will impress your friends and family.

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