Crab Cakes* Recipe
fennel slaw, orange, creamy red pepper sauce
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Ingredients
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Crab Cakes
Fennel Slaw
Creamy Red Pepper Sauce
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, bread crumbs, beaten eggs, salt, and black pepper. Be careful not to break apart the crab meat too much.
- 2
Form the Cakes
Use your hands to form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed cakes on a plate.
- 3
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes in batches, careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Fennel Slaw
- 4
Prepare the Vegetables
In a large bowl, combine the thinly sliced fennel bulb, shredded red cabbage, and grated carrots.
- 5
Make the Dressing
In a small bowl, whisk together the apple cider vinegar, olive oil, salt, black pepper, and chopped parsley.
- 6
Combine and Toss
Pour the dressing over the slaw mixture and toss until well combined. Let it sit for at least 10 minutes to allow the flavors to meld.
Creamy Red Pepper Sauce
- 7
Blend the Sauce
In a blender or food processor, combine the roasted red bell peppers, mayonnaise, minced garlic, lemon juice, salt, and black pepper. Blend until smooth and creamy.
- 8
Adjust Seasoning
Taste the sauce and adjust seasoning with more salt or pepper if needed.
