Crab Cakes With Roasted Red Pepper Dip Recipes

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.

Steps:

• Butter 10-inch-diameter cake pan with 2-inch-high sides. Whisk eggs and half and half in medium bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add onion and celery; sauté until soft, about 5 minutes. Add peppers and garlic; sauté 2 minutes. Remove from heat. Stir in green onions, parsley and thyme. Transfer mixture to large bowl. Add crab and bread cubes and toss to combine. Add egg mixture, salt, and pepper; mix until well combined. Transfer to prepared baking dish. Let stand 30 minutes or cover and refrigerate overnight.
• Preheat oven to 350°F. Sprinkle strata with cheese. Bake until brown and puffed, about 1 hour. Cool on rack 30 minutes (center will fall). Using sharp knife, cut around edge to loosen. Cut into wedges and serve.

Steps:

• Heat broiler. Place the red bell peppers, cut-side down, in a single layer in a baking pan or on a baking sheet. Broil until the skins start to blister, 6 to 8 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and set aside to steam.
• When cool enough to handle, remove skin and seeds. Place the peppers in the bowl of a food processor, and process until a coarse puree forms. Squeeze the puree through a piece of cheesecloth to remove any liquid. Transfer to a medium bowl, mix in the mayonnaise, and season with salt and pepper. Serve.

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.

Steps:

• In a large bowl, combine crabmeat, capers, egg, bread crumbs, mayonnaise, seafood seasoning, onion, celery, and red pepper. Shape mixture into 10 patties. Cover and chill for 1 hour.
• Meanwhile in a food processor, combine the remoulade sauce and roasted peppers. Cover and process until smooth. Transfer to a bowl; cover and chill until serving.
• In a large skillet, heat oil over medium-high heat. Cook the crab cakes in batches until golden brown, about 5 minutes per side. Serve warm with remoulade sauce. Garnish with lemon wedges if desired.

Steps:

• In a large skillet, heat butter and 2 tablespoons olive oil over medium heat. Add onion, bell pepper, celery, Worcestershire sauce, pepper sauce, salt, and pepper; saute until the vegetables have softened, 8 to 10 minutes. Let cool to room temperature.
• Transfer the cooled vegetable mixture to a medium bowl. Add crabmeat, breadcrumbs, basil, mayonnaise, mustard, and eggs, and stir to combine well. With your hands, shape mixture into 2-inch patties.
• Heat oven to 250 degrees. In a large saute pan, heat 4 tablespoons olive oil over medium heat. Add 8 to 10 crab cakes, and cook until golden brown, 1 to 2 minutes on each side. Drain on paper towels. Transfer crab cakes to a baking sheet, and keep warm in the oven. Repeat, cooking the remaining crab cakes, adding remaining 4 tablespoons olive oil as needed. Serve hot with roasted red-pepper dip.

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.

Steps:

• To make sauce: Combine peppers, balsamic vinegar, olive oil and salt and pepper.
• Blend in blender until smooth.
• To make crab cakes: Combine dill, diced pepper, 2 Tbsp bread crumbs, pepper and salt.
• Add crab meat and stir together.
• Mix egg, mayonnaise, mustard and lemon juice together and fold into crab mixture.
• Shape into 6 or 8 cakes and press into bread crumbs to give light coating.
• Add clarified butter to frying pan and heat over medium heat.
• Add crab cakes and brown each side.
• Serve on individual plates topped with roasted red pepper sauce.

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.

Steps:

• If using, prepare the sauce by blending the mayo and roasted peppers in a food processor until smooth. Set aside.
• Whisk eggs in a medium bowl. Stir in crab, both cheeses, chives, and a quarter cup of the breadcrumbs.
• Pour the remaining half a cup of breadcrumbs into a shallow dish.
• Line a large plate or baking sheet with waxed paper. Line a second large plate or baking sheet with paper towels (the latter for draining the finished crab cakes).
• Form heaping tablespoons of the crab mixture into cakes of a quarter-inch thickness, coat each with the crumbs, and place on the waxed paper-lined plate or baking sheet.
• In a large skillet over medium high heat, heat the vegetable oil until a droplet of water thrown in starts to sizzle or until bubbles start to gather around the tip of a wooden spoon placed in the oil, whatever method you choose.
• Fry cakes, a few at a time, until golden on both sides, approximately three minutes total for each batch.
• As cakes cook, remove them to the paper-towel lined baking sheet.
• When all cakes are cooked, move to serving platter, arranging around a bowl of the sauce, if you like.
• These are also really good served with a squirt of Kewpie mayonnaise (Japanese mayo; it's sweeter) mixed with a few drops of hot sauce; I like to use Tapatio.

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In 10-inch skillet, heat oil over medium-high heat. Cook celery, onions, 1 clove garlic and the chile 3 minutes, stirring frequently, until celery is just tender. Remove from heat. Stir in 1/4 cup roasted peppers, the parsley and salt. Spoon into medium bowl.
• In food processor, place tilapia pieces. Cover; process with on-and-off pulses until coarsely chopped. Place in bowl with celery mixture. Add crabmeat, bread crumbs and egg product; stir gently until combined. Shape mixture by 1/3 cupfuls into 8 patties, about 1/2 inch thick. Place on cookie sheet. Spray tops of patties with cooking spray.
• Bake 18 to 20 minutes, turning once, until golden brown.
• Meanwhile, in small bowl, mix all aioli ingredients. Serve tilapia-crab cakes on mixed greens with aioli.

Steps:

• Reserve 2 Tbsp. onions. Mix remaining onions with all remaining ingredients except crackers.
• Refrigerate 1 hour.
• Top with reserved onions. Serve with crackers.