Crab Cakes with Red Pepper Relish

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Crab Cakes with Red Pepper Relish Powered By Docstoc
						
  

Crab	
  Cakes	
  with	
  Red	
  Pepper	
  Relish	
  
Adapted	
  from	
  Better	
  Homes	
  and	
  Gardens	
  
Serves	
  4	
  
	
  
1	
  beaten	
  egg	
  
1	
  ½	
  slices	
  of	
  soft	
  bread	
  –	
  torn	
  into	
  ½	
  inch	
  pieces	
  
3	
  T	
  mayo	
  
2	
  T	
  sliced	
  green	
  onion	
  
1	
  T	
  chopped	
  fresh	
  dill	
  
1	
  t	
  Old	
  Bay	
  or	
  other	
  seafood	
  seasoning	
  
¼	
  t	
  black	
  pepper	
  
1	
  pound	
  fresh	
  crab	
  meat	
  	
   	
  
	
              or	
  1	
  16	
  oz	
  can	
  of	
  pasteurized	
  crabmeat	
  (found	
  in	
  refrigerated	
  section)	
  
3	
  T	
  dried	
  bread	
  crumbs	
  
2	
  t	
  olive	
  oil	
  
1	
  7-­‐ounce	
  jar	
  of	
  roasted	
  red	
  sweet	
  peppers,	
  drained	
  and	
  chopped	
  
2	
  T	
  chopped	
  oil-­‐packed	
  dried	
  tomatoes	
  
½	
  t	
  of	
  Old	
  Bay	
  
	
  
In	
  a	
  medium	
  bowl	
  combine	
  egg,	
  soft	
  bread	
  pieces,	
  mayonnaise,	
  green	
  onion,	
  dill,	
  Old	
  
Bay,	
  and	
  pepper.	
  	
  Stir	
  in	
  crabmeat.	
  	
  Divide	
  mixture	
  into	
  8	
  portions.	
  	
  (If	
  you	
  want	
  to	
  
make	
  ahead,	
  you	
  can	
  put	
  this	
  in	
  the	
  fridge	
  for	
  up	
  to	
  24	
  hours	
  until	
  you	
  are	
  ready	
  to	
  
bake	
  –	
  be	
  sure	
  to	
  bring	
  them	
  out	
  a	
  half	
  hour	
  ahead	
  to	
  bring	
  to	
  room	
  temperature.)	
  
	
  
Preheat	
  the	
  oven	
  to	
  450.	
  	
  Grease	
  a	
  shallow	
  baking	
  pan	
  and	
  place	
  the	
  crab	
  cakes	
  in	
  
the	
  pan.	
  	
  Combine	
  the	
  bread	
  crumbs	
  and	
  olive	
  oil,	
  sprinkle	
  over	
  crab	
  cakes	
  –	
  
pressing	
  to	
  stick.	
  Bake	
  at	
  450	
  for	
  12-­‐15	
  minutes	
  or	
  until	
  light	
  brown.	
  
	
  
While	
  crab	
  cakes	
  are	
  baking,	
  make	
  the	
  red	
  pepper	
  relish.	
  	
  Combine	
  the	
  roasted	
  red	
  
pepper,	
  dried	
  tomatoes,	
  and	
  seafood	
  seasoning.	
  	
  
	
  
Serve	
  hot	
  crab	
  cakes	
  with	
  red	
  pepper	
  relish.	
  	
  	
  




	
  

				
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posted:3/23/2010
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