Doc’s Crab Cakes with Roasted Red Pepper Sauce

Ingredients

Crab Cakes

• 16 oz. lump crab meat
• 2 lemons
• 1 egg
• ½ cup low fat mayonnaise
• ½ cup Carbquik^TM (available in our office pantry, see below for more information)
• 4 scallions, whites only, chopped
• 2 T fresh herbs: Doc used dill, mint, chives, 1 leaf sage, thai basil, chopped together finely
• ½ t Old Bay seasoning (If you don’t use the fresh herbs, increase this to 1 Tablespoon)
• 1 t hot sauce
• Salt, pepper and red pepper flakes to taste

Roasted Red Pepper Sauce

• 6 red bell peppers
• 2 T extra virgin olive oil
• 1 T chopped fresh herbs, as above
• 2 medium cloves garlic, roasted with peppers
• Salt, pepper and red pepper flakes to taste

Directions

Roasted Red Pepper Sauce

1. Cut off the tops of peppers and remove seeds.
2. Roast in a 425 degree oven until browned. Roast the garlic cloves with the peppers.
   Remove skins and discard.
3. In a blender, combine roasted peppers, roasted garlic, olive oil and chopped fresh herbs.
4. Blend until almost smooth – leave a bit chunky.
5. Place in a bowl and add salt, black pepper and red pepper flakes to taste.

Crab Cakes

1. Place crab meat in a bowl and squeeze on the juice of 1 lemon.
2. Add 2 T fresh herbs and Old Bay seasoning.
3. In a small bowl, mix together the egg and mayonnaise, add to crab meat.
4. Mix in Carbquik^TM, scallions, hot sauce, salt, pepper and red pepper flakes.
5. Form into patties – 1 pound of crab meat will make 4 large crab cakes.

There are two ways you can cook your crab cakes:

• Sauté method: Cook in a lightly oiled sauté pan over medium-low heat, 5 to 7 minutes on each side, until browned.
• Baking method: Bake cakes at 350 degrees for about 15 minutes, and then broil for 2 minutes.

Serve the crab cakes with a squeeze of lemon juice over them and with the Roasted Red Pepper Sauce on the side.

ENJOY!

For more information about Carbquik^TM, click here. We sell Carbquik^TM in our pantry at our Pembroke Pines location.