Dungeness Crab Cakes With Red Pepper Sauce Recipes

CRAB CAKES WITH RED CHILI MAYONNAISE

Steps:

• Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.

DUNGENESS CRAB CAKES WITH RED PEPPER SAUCE

Steps:

• Red Pepper Sauce: Purée garlic, red peppers, lemon juice, and mayonnaise in food processor or blender until smooth. Place in covered container and chill in refrigerator. Crab Cakes: Heat 1 teaspoon olive oil in a small nonstick skillet. Add green onions and bell pepper and sauté, stirring often, until green onions are wilted. Add vinegar and boil rapidly until it has evaporated. Set aside to cool. Place crabmeat in a bowl and sprinkle with lemon juice. If using canned salmon, discard skin; mash bones well. If using tuna, mash well. Blend in cooled green onion-pepper mixture. Stir in 1/4 cup bread crumbs, egg whites or egg substitute, mustard, parsley, Tabasco, paprika, and pepper. Cover and chill at least 2 hours. When ready to cook, mold mixture into 8 cakes. Coat lightly on both sides with remaining 1/4 cup bread crumbs. Do not coat salmon or tuna cakes. Heat remaining 2 teaspoons oil in a nonstick skillet. Add cakes, cover, and cook over medium heat 4 minutes or until nicely browned. Turn carefully and cook, uncovered, 4 minutes or until browned.