Dungeness Crab Cakes with Roasted Red Pepper Sauce
 
 
Serves: 8 crab cakes
Ingredients
  • Roasted Red Pepper Sauce:
  • 1 red bell pepper, cut in half lengthwise
  • 3 tablespoons mayonnaise
  • 3 tablespoons light sour cream
  • 1 teaspoon fresh lemon juice
  • Pinch cayenne pepper
  • Kosher salt
  • Fresh ground black pepper
  • Crab Cakes:
  • 1 pound Dungeness crab meat
  • 1 egg
  • ¼ cup bread crumbs
  • 3 tablespoons finely chopped green onions
  • 3 Tablespoons mayonnaise
  • 1 Tablespoon finely chopped parsley
  • ½ teaspoon dill
  • ⅛ teaspoon cayenne pepper
  • Kosher salt
  • 3 Tablespoons vegetable oil
  • 1 tablespoon butter
Instructions
  1. For the sauce: Put bell pepper, cut side down, on baking sheet; cook under broiler until skin is blackened, about 10 minutes. Immediately put a wet paper towel over the blackened pepper and allow steaming about 10 minutes. When cool enough to handle, remove blackened skin from pepper. Puree pepper in a food processor. Transfer to a bowl and whisk in mayonnaise, sour cream, lemon juice and cayenne; season to taste with salt and pepper. Sauce can be made one day ahead and refrigerated until serving. Makes 1 cup.
  2. For the crab cakes: squeeze any extra moisture from the crab and put it in a bowl. Add egg, bread crumbs, green onions, parsley, dill and cayenne pepper and gently mix careful not to break any crab lumps; season to taste with salt.
  3. Form the crab mixture into eight cakes, about 3-inches in diameter and ¾-inch thick. Cover and refrigerate 30 minutes (this will help the cakes keep their shape when cooking). Formed cakes may be refrigerated 8 hours ahead of cooking.
  4. Heat oil and butter in large skillet over medium high heat; add four crab cakes; cook until crisp and brown, about 4 minutes. Gently turn cakes over and cook until crisp and brown, about 4 minutes; remove to platter and keep warm while cooking remaining cakes.
  5. Serve Crab cakes topped with roasted red pepper sauce or on the side.
Recipe by A Year at the Table at http://ayearatthetable.com/dungeness-crab-cakes-with-roasted-red-pepper-sauce/