Mini Crab Cakes with Roasted Red Pepper Sauce

From Recidemia English
Jump to: navigation, search


Makes 2 dozen cakes and 1 cup sauce.



  1. Combine eggs and 1 tablespoon seafood seasoning in medium bowl; whisk until blended.
  2. Stir in crabmeat and rice.
  3. Form 2 tablespoons mixture into 2½-inch patty; repeat with remaining mixture.
  4. Heat 1 tablespoon oil in large, heavy skillet over medium-high heat.
  5. Add crab cakes in batches; cook about 2½ to 3 minutes on each side or until browned.
  6. Add more oil to skillet as necessary.
  7. Drain well on paper towels.
  8. Serve hot or at room temperature with roasted red pepper mayonnaise.
  9. Roasted red pepper mayonnaise: combine mayonnaise, roasted red peppers and remaining 1 teaspoon seafood seasoning; mix well.