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Crab Cakes With Roasted Red Pepper Sauce




Source of Recipe


Internet


List of Ingredients




1 lb. lump crabmeat
1 cleaned, chopped leek
1/2 Cup finely diced red peppers (or a red & yellow combination)
1/2 Cup chopped scallions
1/2 Cup bread crumbs
1/2 Cup mayonaise
1 Tablespoon dried tarragon
2 Tablespoon chopped parsley
1/2 Teaspoon hot sauce
1/2 Teaspoon salt
1 Teaspoon white wine Worcestershire sauce
1 Teaspoon dijon mustard
Bread crumbs


Recipe



SAUCE: Roasted red peppers, balsamic vinegar, and heavy cream


Sauté leeks and peppers until tender, add scallions. Combine with remaining ingredients. Adjust seasonings to taste. Form into patties 1 inch thick and coat with bread crumbs. Chill until ready to cook. Sauté cakes in a non-stick pan with a minimal amount of oil, approximately three minutes
per side.

Serve with a sauce of pureed red peppers with a dash of balsamic vinegar and heavy cream, or tartar sauce and lemon wedges.