Crab Cakes with Roasted Red Pepper Sauce

March 1, 2010

I’ve never been a big fan of crab cakes until I visited the Oregon Coast. The first time I went to the coast, Keenan and I stopped in Oceanside, OR at a quiet beachside restaurant called Roseanna’s Cafe. He got a crab cake sandwich and convinced me to try it…I was hooked. While this sandwich was delicious, some of my favorite crab cakes are from a rustic restaurant in Cannon Beach called Cranky Sue’s.

Since Keenan and I had two whole king crab legs leftover from Valentines Day, I decided take a stab at making some crab cakes. I searched online for recipes and ended up combining a crab cake recipe from a blog called “Eating is Believing” with Rachel Ray’s roasted red pepper sauce.

Here’s what you need:

(Crab Cakes)
– 1 pound crabmeat
– 1 egg, beaten
– 2 teaspoons yellow mustard
– 1/2 cup mayonnaise
– 1/4 teaspoon Worcestershire sauce
– 1/2 cup diced onion
– 1/2 teaspoon ground black pepper
– 3/4 teaspoon crab seasoning (it took me awhile to find this but I used Johnny’s Seafood Seasoning)
– 3/4 cup fresh grated bread crumbs

(Rachel Ray’s Roasted Red Pepper Sauce)
– 1 (8-ounce) jar roasted red peppers, drained
– 1 cup reduced fat mayonnaise
– 1/2 cup prepared chili sauce

Here’s how you make it:

(Crab Cakes)
1. Lightly mix crabmeat and beaten egg in a medium bowl
2. Add remaining ingredients in the order listed above
3. Form crab cake mixture into the desired size with your hands
4. Fry each side in vegetable oil on medium heat until golden brown

(Rachel Ray’s Roasted Red Pepper Sauce)
1. Combine red peppers in a food processor bowl with mayonnaise and chili sauce
2. Grind ingredients into a smooth sauce
3. Transfer sauce into small serving dishes
4. Enjoy!

>>>CLICK HERE TO PRINT CRAB CAKE RECIPE

>>>CLICK HERE TO PRINT SAUCE RECIPE

Note: The Roasted Red Pepper Sauce recipe makes a lot of sauce so feel free to half the recipe. We had a lot of leftover sauce so we saved it and ate it with Tilapia later on in the week.