While the ingredient list is rather long, the recipe itself is easy and yummy. You probably already have most of the ingredients in your cupboard. This makes a perfect, light summer supper.
Crab Cakes with Creamy Red Pepper Sauce
Serves 2
Recipe by Just the Tip / Inspired by Prevention mag
Here’s what I used:
For the crab cakes:
- 1 tsp olive oil
- 1/4 onion, finely chopped
- 1 rib celery, finely chopped
- 1 egg white
- 1 tbsp chopped walnuts
- 1 tbsp chopped parsley
- 1 tbsp light mayo (or regular)
- 1 tbsp lemon juice (or lime)
- 3/4 tsp old bay seasoning
- 1 tsp worcestershire sauce
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1/2 pound lump crabmeat
- 1/4 tsp tobasco
- 1/2 cup whole wheat panko
- salt and pepper
For the sauce:
- 1 whole jarred roasted red or piquillo peppers, drained
- 1/4 cup mayo
- freshly ground black pepper
Here’s what I did:
For the sauce:
- Whiz the roasted peppers and mayo together in a blender. Season with pepper to taste.
For the crab cakes:
- Heat the oil in a nonstick saute pan over medium-high heat. Add the onion and celery, season with salt, and cook for 5 minutes or so until soft. Remove from heat and allow to cool slightly.
- Meanwhile, in a large bowl, combine the egg white, walnuts, parsley, mayo, lemon juice, old bay, worcestershire, mustard powder, and paprika. Gently stir in the crabmeat, tobasco, and panko. When the onion/celery mixture has cooled slightly, stir that in as well. Season with salt and pepper.
- With the side of your hand, score the crab mixture into quarters and form into 4 even patties.
- Re-heat the saute pan over medium-high heat and spray with cooking spray. Add the crab cakes and cook for 2 minutes on both sides until nicely browned. Dollop the cakes with the sauce and eat it.
