Crab Cakes with Wasabi Red Pepper Sauce
Lynda Marren
- Serves
- 6 people
These spicy New England Crab Cakes feature large lumps of fresh crab and a complimentary red pepper wasabi remoulade sauce instead of the traditional tartar sauce. If your clam bake is taking place on the West Coast, select Pacific Northwest Dungeness Crab. If you are on the east coast, buy fresh and flavorful Blue Crab meat. Form the crab cakes the size of a quarter for appetizers or in hamburger-sized patties with a salad for a delicious main course.
Ingredients
Ingredients for Crab Cake
- 10 ounce fresh crab meat, picked clean of shell bits
- 1-1/4 cup bread crumbs, divided
- 2 tablespoon minced scallions
- 2 tablespoon chopped cilantro
- 1 teaspoon chopped garlic
- 2 tablespoon diced red pepper
- 3 tablespoon sour cream
- 1/2 teaspoon Tabasco sauce (or more to taste)
- 1/4 teaspoon salt
- 1/3 cup sliced almonds
- 2 tablespoon peanut or canola oil
Ingredients for Wasabi Red Pepper Sauce
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 2 teaspoon wasabi paste
- 1 teaspoon lime juice
- 2 whole peeled plum tomatoes
- 1 whole roasted & peeled red bell pepper
- 1 teaspoon crushed red pepper flakes
- 2 teaspoon chopped chives (for garnish)
Featured Video
Directions
Instructions
- Step 1
Directions for crab cakes: Place crab meat in bowl and add 2/3 cup breadcrumbs, scallion, cilantro, garlic, red pepper, sour cream, Tabasco and salt. Mix lightly to combine well.
- Step 2
Place remaining breadcrumbs and toasted almonds in a food processor and process into fine crumbs.
- Step 3
Form crab cakes then dip each patty into breadcrumb & almond mixture to coat.
- Step 4
Heat a non-stick skillet to medium-high. Drizzle skillet with oil and lay patties in pan. Handle carefully as they are delicate. Cook 3-4 minutes on each side until golden in color. Warm in oven until ready to serve.
- Step 5
Directions for Sauce: Combine sour cream, cream cheese, wasabi paste, lime juice, tomatoes, bell pepper, salt and red pepper flakes in a food processor. Drizzle sauce on warm crab cakes and sprinkle with chives.