Crab Cakes with Creamy Red Pepper Sauce

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:

  1. Whiz the roasted peppers and mayo together in a blender. Season with pepper to taste.

For the crab cakes:

  1. 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.
  2. 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.
  3. With the side of your hand, score the crab mixture into quarters and form into 4 even patties.
  4. 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.

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