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by on July 10th, 2017

Crab Cakes with Red Pepper Yogurt Sauce

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Great use of leftover crab meat.

My son and his family were here recently and he made a wonderful Grilled Redfish on Half shell with Crab Macque Choux (corn) and a Carrot Habanero Burre Blanc Sauce. It was delicious and even though I could not begin to top his dish (see below) I did have 1/2 pound of crabmeat leftover from his Macque Choux .

So, one night we had some friends over and I decided to make a tuna tartare appetizer (recipe coming soon) we had tried at the Harvest Grill in Meridian, Mississippi when on our way to a family wedding in Alabama. And I wanted to come up with a crab dish to use that left over crab. I debated over either a crab spread (hot or cold) or crab salad but when I found this crab cake recipe I decided to try it because it used some avocado on the plate as a resting place for the crab cake and a red pepper sauce smeared on the plate. Visually, it just jumped off the page and I think I actually had all the ingredients to make it.

My son, Paul, just made up the recipe for his red fish; I can’t do that most of the time, especially for something as complicated as his dish. If I’m recreating a dish then I can but off the cuff, no. His redfish was so delicious I didn’t want to finish it knowing that I would be taking my last bite; but I did finish it.

I followed the crab cake recipe pretty closely and the only thing I changed were the directions which were hard to follow. Hope you not have any problem with my instructions. If you do, leave a question in the comment section below.

During dinner my husband send food pictures to one of his golfing friends who commented “wish I lived at your house”. Believe me, if I were not doing this blog we might be eating the same dinner over and over again.

BLAST FROM THE PAST: Zucchini Corn Boats make a great side dish for your summer bar-b-q; and they are so cute.

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I found the Fresno peppers at my grocery. If you can’t find those substitute either red jalapeño or another type of red hot pepper.

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Combine the garlic, yogurt, roasted red peppers, chili, and lemon juice in a blender and puree.

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If you want a really smooth sauce, strain; if not just use right from the blender.

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For the binder for the crab cakes, put the egg, mustard, Worcestershire sauce, chili pepper, celery seeds and lemon juice in a blender. Process.

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With the blender running, slowly stream in the olive oil and mixing until it has emulsified.

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Mix the 1/2 cup bell pepper, parsley, chives, jalapeño and the Fresno red chili. Carefully mix in the crab and the mustard sauce. Add in about 1 cup of the seasoned bread crumbs.

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Form into about 2-3″ cakes, gently pressing together and coat all sides with the extra bread crumbs.

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Refrigerate for at least an hour before frying.

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I fried in about 2 tablespoons of butter and 2 tablespoons of olive oil.

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To plate, put some red pepper sauce on the plate and add some avocado.

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Top with a crab cake and add some lime slices to the plate.

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This is the redfish I told you that my son made. It was absolutely one of the best fish dishes I’ve ever eaten.

Crab Cakes with Red Pepper Yogurt Sauce
Yields 16
Thanks to Heather Christo for this delicious healthy crab cake recipe.
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Ingredients
  1. Crab Cakes
  2. 1 lb. dungeness crab, pick clean for shell pieces
  3. 2 c. Panko bread crumbs
  4. 1/2 c. finely minced flat leaf parsley
  5. 1/2 c. diced red bell pepper
  6. 1/4 c. minced chives
  7. 1 jalapeno
  8. 1 Fresno red chili (or a red jalapeño or Serrano)
  9. 1 egg
  10. 2 Tbsp. grainy mustard
  11. 2 tsp. Worcestershire sauce
  12. 2 tsp. minced fresh chili pepper (can use your fresno or Serrano)
  13. 1/2 tsp. celery seeds
  14. 1 small lemon
  15. 1/4 c. olive oil
Red Pepper Yogurt Sauce
  1. 2 large garlic cloves
  2. 8 oz. plain Greek yogurt
  3. 4 oz. roasted red peppers (I used jarred)
  4. 1 Tbsp. minced fresh chili pepper
  5. 1/2 lemon juiced
  6. Kosher salt to taste
Garnish
  1. Avocado
  2. Parsley
  3. Red Pepper Yogurt Sauce
Make the Yogurt Sauce
  1. Combine the garlic, yogurt, roasted red peppers, chili, lemon juice in a blender and puree until smooth. Season to taste with salt. Refrigerate until ready to plate.
  2. Take one cup of the bread crumbs and add 1/4 c. parsley, 1/8 cup minced chives. Set aside.
  3. For the binder for the crab cakes: Put the egg, mustard, Worcestershire sauce, 2 tsp. chili pepper, celery seeds and lemon juice into a blender and process until everything is well combined. While the blender or processor is running, slowly stream in the 1/4 cup olive oil, mixing until it has emulsified.
  4. To make the crab cakes: Mix the 1/2 cup bell peppers, remaining 1/4 cup parsley, 1/8 cup chives, the jalapeño and the Fresno red chili. Carefully mix in the crab and the mustard sauce.
  5. Gently mix in about 1 cup of the bread crumbs that has the parsley and chives mixed in. Shape small crab cakes (about 2”) with your hands and then gently dredge in the remaining bread crumbs, coating all sides. Place on dish, cover and refrigerate at least an hour before cooking.
  6. When ready to serve them, heat a non stick pan with a few tablespoons of vegetable oil. Cook on each side until just golden brown. Handle carefully when turning cakes.
  7. Serve with the red pepper yogurt sauce swirled on the plate and set your crab cake on top of the avocado slices.
Notes
  1. I made half her recipe since I only had 1/2 lb. left over crabmeat and made about 7 crab cakes.
  2. Garnish plate with some slices of avocado under the crab cake.
Adapted from Heather Christo
Adapted from Heather Christo
http://rosemaryandthegoat.com/
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