Crab Cakes With Red Pepper Sauce (Recipe)

Ingredients

Crab Cakes:

1/8 tsp salt

3/4 tbsp paprika

3/4 tbsp fresh ground black pepper

1/2 tsp (or to taste) onion salt

1/4 tsp cayenne pepper

1/2 tsp fresh thyme leaves

1/8 tsp dried oregano

1/4 tsp white pepper

3/4 tbsp chopped garlic

30g (1oz) breadcrumbs

3/4 tbsp Parmesan cheese

1/2 tbsp chopped fresh parsley

454g (1 lb) fresh or frozen crabmeat, picked over for shells

125ml (4fl oz) mayonnaise

1 tbsp chopped spring onions, white part only

1 1/2 tbsp chopped green pepper

2 tbsp diced onion

1 tbsp chopped celery

1/8 tsp Tabasco sauce

1/2 tsp Worcestershire sauce

125 ml (4fl oz) corn oil

Red Pepper Sauce:

1 red pepper, roasted in the oven until cooked, seeded

1 clove garlic, chopped

125ml (4fl oz) mayonnaise

60ml (2fl oz) sour cream

Salt and freshly ground black pepper to taste

Steps

1.  To prepare the crab cakes, mix together the salt, paprika, black pepper, onion salt, cayenne, thyme, oregano and white pepper, then add the chopped garlic; set aside.

2.  Mix together the breadcrumbs, Parmesan cheese and parsley; set aside.

3.  In a bowl, blend 3/4 teaspoons of the seasoning mix with all the remaining crab cake ingredients except the corn oil and the breadcrumb mixture.  Form into 38mm (1 1/2in) balls.  Roll them in the breadcrumb mixture and flatten into 12mm (1/2in) thick patties.

4.  Heat half of the oil in a frying pan over medium heat.  Saute the crab cakes in batches until golden brown on each side.  Replenish the corn oil as needed.  Transfer the cakes to paper towels after cooked to drain; keep warm.

5.  To prepare the sauce, in a food processor or blender combine all the ingredients; process until smooth.  Serve the crab cakes with the red pepper sauce on the side.

From : Low-Carbo Cooking