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Crab Cakes With Roasted Pepper Remoulade Sauce

1 lb cooked crabmeat
1 tablespoon capers
1 egg, beaten
1 -1 12 cup soft breadcrumbs
1 cup mayonnaise
1 teaspoon seafood seasoning
12 cup finely chopped onion
12 cup finely chopped celery
12 cup finely chopped sweet red pepper
1 (7 1/2 ounce) jar remoulade sauce (such as Crosse & Blackwell Remoulade Sauce)
7 ounces roasted red peppers, drained and chopped
2 tablespoons olive oil


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.

Source: www.food.com