Mini Crab Cakes with Roasted Red Pepper Sauce

Mini Crab Cakes with Roasted Red Pepper Sauce Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Mini crab cakes with roasted red pepper sauce are a delicious and elegant appetizer that is perfect for any special occasion or gathering. These bite-sized treats are packed with flavor and are sure to impress your guests.

History

Crab cakes have been a popular dish in coastal regions for centuries. The combination of crab meat, seasonings, and breadcrumbs has been a favorite among seafood lovers for generations. The addition of roasted red pepper sauce adds a unique twist to this classic dish, giving it a rich and savory flavor.

Ingredients

2 eggs, lightly beaten
1 tbsp plus 1 tsp seafood seasoning, divided
1 lb (454 g) crabmeat, shredded
3 cups cooked medium-grain rice
0.75 cup roasted garlic mayonnaise
0.25 cup roasted red peppers, pureed
2 to 3 tbsp vegetable oil, divided

How to prepare

Combine eggs and 1 tbsp of seafood seasoning in a medium bowl; whisk until blended.
Stir in crabmeat and rice.
Form 2 tbsp of the mixture into 2.5-inch patties; repeat with the remaining mixture.
Heat 1 tbsp of oil in a large, heavy skillet over medium-high heat.
Add the crab cakes in batches; cook for about 2.5 to 3 minutes on each side or until browned.
Add more oil to the skillet as necessary.
Drain well on paper towels.
Serve hot or at room temperature with roasted red pepper mayonnaise.
To make the roasted red pepper mayonnaise, combine mayonnaise, roasted red peppers, and the remaining 1 tsp of seafood seasoning; mix well.

Variations

Add diced bell peppers or onions to the crab cake mixture for added flavor.
Use different seasonings, such as Old Bay seasoning or Cajun seasoning, to change up the flavor profile.
Serve the crab cakes with a different sauce, such as tartar sauce or aioli.

Cooking Tips & Tricks

Be sure to use fresh crab meat for the best flavor and texture.

- Shred the crab meat finely to ensure that the crab cakes hold together well.

- Cook the crab cakes in batches to ensure that they cook evenly and brown nicely on both sides.

- Drain the cooked crab cakes on paper towels to remove any excess oil.

- Serve the crab cakes hot or at room temperature for the best flavor.

Serving Suggestions

Serve mini crab cakes with roasted red pepper sauce as an appetizer at your next dinner party or special occasion. They pair well with a crisp white wine or a light salad.

Cooking Techniques

Be sure to cook the crab cakes in a hot skillet to ensure that they brown nicely on the outside.

- Use a non-stick skillet to prevent the crab cakes from sticking.

Ingredient Substitutions

You can use canned crab meat instead of fresh crab meat if fresh crab meat is not available.

- You can use panko breadcrumbs instead of rice for a different texture.

Make Ahead Tips

You can prepare the crab cake mixture ahead of time and refrigerate it until you are ready to cook the crab cakes. This makes it easy to have a delicious appetizer ready to go when you need it.

Presentation Ideas

Serve the mini crab cakes on a platter with the roasted red pepper sauce drizzled over the top. Garnish with fresh herbs or lemon wedges for a beautiful presentation.

Pairing Recommendations

Mini crab cakes with roasted red pepper sauce pair well with a variety of wines, including Chardonnay, Sauvignon Blanc, or Pinot Grigio. They also pair well with a light beer or a sparkling water with a twist of lemon.

Storage and Reheating Instructions

Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place the crab cakes on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of mini crab cakes with roasted red pepper sauce contains approximately 250 calories.

Carbohydrates

Each serving of mini crab cakes with roasted red pepper sauce contains approximately 25 grams of carbohydrates.

Fats

Each serving of mini crab cakes with roasted red pepper sauce contains approximately 15 grams of fat.

Proteins

Each serving of mini crab cakes with roasted red pepper sauce contains approximately 10 grams of protein.

Vitamins and minerals

Crab meat is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Alergens

This recipe contains shellfish (crab) and eggs, which may be allergens for some individuals.

Summary

Mini crab cakes with roasted red pepper sauce are a delicious and nutritious appetizer that is high in protein and low in carbohydrates.

Summary

Mini crab cakes with roasted red pepper sauce are a delicious and elegant appetizer that is perfect for any special occasion. With a rich and savory flavor, these bite-sized treats are sure to impress your guests.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Mini Crab Cakes with Roasted Red Pepper Sauce. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, with her garden. As a thank you, she invited me into her kitchen for a cup of tea. As we chatted, she pulled out a tattered old cookbook from her shelf and began flipping through the pages.

"I think you'll enjoy this recipe," Mrs. Jenkins said, pointing to a page with a picture of golden brown crab cakes drizzled with a vibrant red pepper sauce. "I learned how to make these when I visited a little seaside town in Maryland many years ago."

I was intrigued. I had always loved crab cakes, but I had never tried making them myself. Mrs. Jenkins must have noticed my interest because she insisted on writing down the recipe for me before I left.

The next day, I gathered all the necessary ingredients and set to work in my own kitchen. I carefully followed Mrs. Jenkins' instructions, mixing lump crab meat with breadcrumbs, mayonnaise, mustard, and a blend of herbs and spices. I formed the mixture into small patties and gently fried them until they were crispy and golden.

While the crab cakes cooled, I prepared the roasted red pepper sauce. I roasted red bell peppers over an open flame until the skins were charred and blistered. After peeling off the skin, I pureed the peppers with garlic, olive oil, and a splash of vinegar to create a tangy and sweet sauce that perfectly complemented the savory crab cakes.

When everything was ready, I arranged the mini crab cakes on a platter and drizzled them with the roasted red pepper sauce. The combination of flavors was a revelation – the sweet and smoky sauce paired beautifully with the delicate crab meat, creating a dish that was both elegant and comforting.

I served the crab cakes to my family that evening, and they were an instant hit. My husband declared them the best he had ever tasted, and my children begged for seconds. From that moment on, Mini Crab Cakes with Roasted Red Pepper Sauce became a staple in our household.

Over the years, I have made these crab cakes for countless dinner parties, potlucks, and family gatherings. Each time, they have been met with rave reviews and requests for the recipe. I always think back to that day in Mrs. Jenkins' kitchen and feel grateful for her generosity in sharing such a delicious recipe with me.

As I grew more confident in my cooking skills, I began to experiment with different variations of the crab cakes. Sometimes I would add a touch of Old Bay seasoning for a bit of extra spice, or mix in some chopped green onions for a pop of freshness. Other times, I would serve them on a bed of arugula with a drizzle of lemon aioli on top.

No matter how I chose to prepare them, the Mini Crab Cakes with Roasted Red Pepper Sauce always remained a crowd favorite. They were a dish that brought people together, sparking conversations and creating lasting memories around the dinner table.

As I write this story now, I can't help but smile at the thought of all the joy and connection that this simple recipe has brought into my life. It reminds me of the power of food to nourish not just our bodies, but also our hearts and souls. And for that, I will always be grateful to Mrs. Jenkins and her little cookbook full of treasures.