Mini Crab Cakes With Roasted Red Pepper Sauce

Posted in : Seafood on by : Daphne

Ingredients:

2 eggs, lightly beaten1 tablespoon plus 1 teaspoon seafood seasoning, divided1 pound crabmeat, shredded3 cups cooked medium grain rice3/4 cup roasted garlic mayonnaise1/4 cup roasted red peppers, pureed2 to 3 tablespoons vegetable oil, divided

Instructions:

Combine eggs and 1 tablespoon seafood seasoning in medium bowl; whisk until blended. Stir in crabmeat and rice. Form 2 tablespoons mixture into 2-1/2-inch patty; repeat with remaining mixture.

Heat 1 tablespoon oil in large, heavy skillet over medium-high heat. Add crab cakes in batches; cook about 2-1/2 to 3 minutes on each side or until browned. Add more oil to skillet as necessary. Drain well on paper towels. Serve hot or at room temperature with Roasted Red Pepper Mayonnaise.

Roasted Red Pepper Mayonnaise: combine mayonnaise, roasted red peppers and remaining 1 teaspoon seafood seasoning; mix well. Makes 1 cup sauce.

Makes 2 dozen cakes.