Crab And Crayfish Cakes With Red Pepper Sauce

Name: Crab And Crayfish Cakes With Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab Cakes; 1/4 cup mayonnaise; 1/4 cup scallion, finely chopped; 2 eggs, lightly beten; 1 1/2 teaspoons Dijon mustard; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon Tabasco sauce; 1/4 teaspoon salt; 3/4 lb lump crabmeat, picked over and flaked; 1/2 lb frozen crayfish, defrosted; 2 cups fresh coarse breadcrumbs (made from french or italian bread); 1/4 cup canola oil; 2 tablespoons unsalted butter; Red Pepper Sauce; 1 cup drained jarred roasted red pepper; 1 tablespoon olive oil; 1 tablespoon chopped garlic; 1/2 teaspoon salt; 1/4 teaspoon Tabasco sauce; 2/3 cup mayonnaise

Servings: persons

Crab Cakes
1/4 cup mayonnaise
1/4 cup scallion, finely chopped
2 eggs, lightly beten
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
3/4 lb lump crabmeat, picked over and flaked
1/2 lb frozen crayfish, defrosted
2 cups fresh coarse breadcrumbs (made from french or italian bread)
1/4 cup canola oil
2 tablespoons unsalted butter
Red Pepper Sauce
1 cup drained jarred roasted red pepper
1 tablespoon olive oil
1 tablespoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
2/3 cup mayonnaise

1
To make the sauce: Place all ingredients except mayonnaise in a food processor and blend until smooth.Transfer to a small bowl and stir in mayonnaise until well blended. Refrigerate until ready to use.
2
In a large bowl, combine the mayonnaise, scallions, eggs, mustard,worcestershire, tobasco and salt. Fold in the crab meat, crayfish and 1/2 cup of the breadcrumbs. Form into 2 inch cakes, about 3/4 inch thick. Coat the cakes heavily with the remaining breadcrumbs and transfer to a baking sheet lined with wax paper. Chill, covered for at least 2 hours, or over night.
3
Heat 2 tbsp of the oil with 1 tbsp butter in a large skillet over medium high heat. Add half of the cakes and cook until crispy and golden, about 5 minutes each side. Add the remaining oil and butter and cook the remaining cakes.
4
Serve warm with sauce.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crab Cakes, 1/4 cup mayonnaise, 1/4 cup scallion, finely chopped, 2 eggs, lightly beten, and more.

Yes, Crab And Crayfish Cakes With Red Pepper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!