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Spanish Crab Cakes with a Creamy Roasted Red Pepper Sauce


 


Still keeping up with the taste of Spain this week.

I love crab cakes so this one definitely caught my eye.

This recipe serves 8.



Crab Cake Ingredients:

1lb crab meat

1 large egg

1/4c mayo

1tsp mustard

1/2tsp paprika

2T minced scallions

1/2c fresh breadcrumbs

flour for dredging

4T veggie oil


Roasted Red Pepper Sauce Ingredients:

3/4c heavy cream

2 roasted red peppers

2 minced garlic cloves

1tsp paprika

1/2tsp smoked paprika

1/4tsp cayenne


How to make:

If your crab meat is watery, use a fine mesh strainer

with paper towels, fill it with the crab meat and let it

drain for 30 minutes. Pat the crab meat with fresh paper

towels and try to drain/soak up as much of the water as possible.


Mix together the egg, mayo, mustard, paprika and scallions.

Add the crab meat and the breadcrumbs and gently combine.

Chill for at least 2-8 hours.


When you are ready to cook the crab cakes, divide the crab meat

mixture into 8 parts. Shape each into a cake and lightly dredge

with flour. The crab cakes will be soft, so handle them gently.

Place each dredged cake onto a plate to rest while the oil heats.


Heat the oil in a large skillet over medium high heat.

Once the oil is hot carefully slide the crab cakes into the skillet,

Cook for 3-4 minutes per side or until they are crispy and golden brown. Remove the cakes to a paper towel lined plate.


To make the sauce; you can make this anytime while your crab

meat is resting. Bring the cream, roasted red peppers and

garlic to a simmer in a medium saucepan. Simmer for 7-8 minutes.

Remove the saucepan from the heat and let it cool for

a few minutes. Then pour the cream mixture into a blender;

add the paprika, smoked paprika and cayenne.

Puree until smooth. Set the sauce in the fridge

until your crab cakes are done.

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