Best 8 Crab And Crayfish Cakes With Red Pepper Sauce Recipes

CRAB CAKES WITH RED PEPPER SAUCE

Steps:

• In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture., Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours., Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving., In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.

CRAB CAKES WITH ROASTED RED PEPPER SAUCE

Steps:

• Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
• For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
• Serve crab cakes with sauce and lemon wedges.

CAJUN CRAWFISH/CRAB CAKES WITH SPICY RED PEPPER SAUCE

Steps:

• Red Pepper Sauce: Puree roasted red peppers in a blender, then add mayonnaise and spices.
• Set aside and refrigerate.
• Crawfish Cakes: Heat 1 teaspoons olive oil in sauté pan, sauté onion and celery until soft.
• Place in a large mixing bowl.
• Mix remaining ingredients except bread crumbs.
• Place half of seafood mixture in a blender or processor and puree and return to mixing bowl and stir together.
• Place bread crumbs evenly on a cookie sheet.
• Form about 8 patties and coat them with bread crumbs.
• Heat remaining 2 teaspoons of olive oil in a pan and cook patties in batches.
• Cook for about 2-3 minutes each side until brown and crisp on outside.
• Serve with red pepper sauce.

CREOLE CRAB AND CRAWFISH CAKES

Steps:

• In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
• Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
• Yield: 1 3/4 cups of sauce

CRAB AND CRAYFISH CAKES WITH RED PEPPER SAUCE

Steps:

• To make the sauce: Place all ingredients except mayonnaise in a food processor and blend until smooth.Transfer to a small bowl and stir in mayonnaise until well blended. Refrigerate until ready to use.
• In a large bowl, combine the mayonnaise, scallions, eggs, mustard,worcestershire, tobasco and salt. Fold in the crab meat, crayfish and 1/2 cup of the breadcrumbs. Form into 2 inch cakes, about 3/4 inch thick. Coat the cakes heavily with the remaining breadcrumbs and transfer to a baking sheet lined with wax paper. Chill, covered for at least 2 hours, or over night.
• Heat 2 tbsp of the oil with 1 tbsp butter in a large skillet over medium high heat. Add half of the cakes and cook until crispy and golden, about 5 minutes each side. Add the remaining oil and butter and cook the remaining cakes.
• Serve warm with sauce.

CRAB WONTON CUPS

Steps:

• Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.

LORI'S FAMOUS CRAB CAKES

Steps:

• In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
• Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

CRAB CAKES WITH RED BELL PEPPER

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.