Red Pepper Crab Cakes Recipe

Name: Red Pepper Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh orange juice; Juice of 1 lime; 1/4 cup chopped fresh basil, plus 8 leaves, thinly sliced; 1 heaping tablespoon honey; Kosher salt and freshly ground black pepper; 1/2 cup canola oil; 1/2 small head of red cabbage, finely shredded; 1 medium carrot, coarsely grated; 2 green onions, green and pale green parts, thinly sliced; 1/4 cup plus 1 tablespoon canola oil; 3 cloves garlic, finely chopped; 1/2 cup mayonnaise; 2 piquillo peppers, drained, or 1 red bell pepper, roasted, peeled, seeded (see page 250), and chopped; 3 tablespoons prepared horseradish, drained; 1/4 teaspoon ground chile de arbol or cayenne; Kosher salt and freshly ground black pepper; 1 1/2 pounds jumbo lump crabmeat, picked over; 3 green onions, green and pale green parts, thinly sliced; 2 to 3 tablespoons Wondra flour; 2 1/2 cups panko bread crumbs; Basil Vinaigrette (recipe follows); Fresh basil sprigs, for garnish; 1 cup tightly packed chopped fresh basil leaves; 1/4 cup mayonnaise; 3 tablespoons white wine vinegar; 2 teaspoons honey; Kosher salt; (makes about 3/4 cup)

Servings: persons

1/4 cup fresh orange juice
Juice of 1 lime
1/4 cup chopped fresh basil, plus 8 leaves, thinly sliced
1 heaping tablespoon honey
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1/2 small head of red cabbage, finely shredded
1 medium carrot, coarsely grated
2 green onions, green and pale green parts, thinly sliced
1/4 cup plus 1 tablespoon canola oil
3 cloves garlic, finely chopped
1/2 cup mayonnaise
2 piquillo peppers, drained, or 1 red bell pepper, roasted, peeled, seeded (see page 250), and chopped
3 tablespoons prepared horseradish, drained
1/4 teaspoon ground chile de arbol or cayenne
Kosher salt and freshly ground black pepper
1 1/2 pounds jumbo lump crabmeat, picked over
3 green onions, green and pale green parts, thinly sliced
2 to 3 tablespoons Wondra flour
2 1/2 cups panko bread crumbs
Basil Vinaigrette (recipe follows)
Fresh basil sprigs, for garnish
1 cup tightly packed chopped fresh basil leaves
1/4 cup mayonnaise
3 tablespoons white wine vinegar
2 teaspoons honey
Kosher salt
(makes about 3/4 cup)

1
To make the red cabbage slaw, combine the orange juice, lime juice, chopped basil, honey, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender and blend until smooth.
2
With the motor running, slowly add the oil and blend until emulsified.
3
Put the cabbage, carrot, green onions, and sliced basil leaves in a medium bowl, add the dressing, and toss to coat.
4
Season with salt and pepper.
5
Cover and refrigerate for at least 30 minutes and up to 2 hours before serving.
6
To make the crab cakes, heat 1 tablespoon of the oil in a small saute pan over medium heat.
7
Add the garlic and cook until soft, 1 to 2 minutes.
8
Put the mayonnaise, piquillo peppers, horseradish, garlic, and chile de arbol in a food processor or blender and blend until smooth.
9
Season with salt and pepper.
10
Transfer the mixture to a bowl, gently fold in the crab, green onions, and enough Wondra to bind the mixture slightly, and season with salt and pepper.
11
Cover and refrigerate for at least 2 hours and up to 8 hours.
12
Spread the panko on a large platter or baking sheet and season with salt and pepper.
13
Remove the crab mixture from the refrigerator and divide into 8 equal patties, each about 1/2 inch thick.
14
Dredge the cakes on both sides in the panko and place on a platter.
15
Heat the remaining 1/4 cup canola oil in a large nonstick saute pan over high heat until the oil begins to ripple.
16
Saute the cakes until golden brown on both sides and just cooked through, about 3 minutes per side.
17
Drizzle a little of the basil vinaigrette onto 8 small plates.
18
Top the vinaigrette with a crab cake and top with some of the slaw.
19
Drizzle with more of the vinaigrette and garnish with basil sprigs.
20
Combine the basil, mayonnaise, vinegar, and 1/4 cup water in a blender and blend until smooth.
21
The vinaigrette should be slightly pourable; if too thick to our, add a little more water.
22
Add the honey, season with salt to taste, and blend for a few more seconds.
23
The vinaigrette can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator.

1294

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 28 ingredients. The key ingredients include: 1/4 cup fresh orange juice, Juice of 1 lime, 1/4 cup chopped fresh basil, plus 8 leaves, thinly sliced, 1 heaping tablespoon honey, and more.

Yes, Red Pepper Crab Cakes 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.

Red Pepper Crab Cakes

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