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. —Lynda Marren
Ingredients for Crab Cake
fresh crab meat, picked clean of shell bits
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.
Place remaining breadcrumbs and toasted almonds in a food processor and process into fine crumbs.
Form crab cakes then dip each patty into breadcrumb & almond mixture to coat.
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.
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.