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Ingredients
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Crab Cakes
Roasted Red Pepper Chutney
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, old bay seasoning, egg, chopped green onions, breadcrumbs, salt, and black pepper. Mix until well combined.
- 2
Form the Crab Cakes
Using your hands, shape the crab mixture into patties about 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to firm up.
- 4
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes in batches (do not overcrowd) and cook for 4-5 minutes on each side or until golden brown and heated through.
Roasted Red Pepper Chutney
- 5
- 6
Add Garlic and Peppers
Stir in the minced garlic and cook for another minute. Then add the roasted red peppers, apple cider vinegar, brown sugar, salt, and black pepper.
- 7
Simmer the Chutney
Allow the mixture to simmer for about 10-15 minutes, stirring occasionally, until slightly thickened.
- 8
Blend
Remove from heat and let cool slightly. Blend the mixture until smooth, or leave it chunky if preferred.