Spanish Crab Cakes With A Creamy Roasted Red Pepper Sauce PT156M https://img4.recipesrun.com/201907/2019/1018/bc/8/133252/300x200x90.jpg Crab cakes take on Spanish flavors with these paprika-spiced cakes which are served alongside a tangy roasted red pepper and cream sauce. Crispy crab cakes of lump crab meat are flavored with a little paprika and then served with a creamy roasted red pepper sauce in this Spanish influenced version of crab cakes. 8 servings Ingredients: ¼ tsp. cayenne ½ tsp. smoked paprika 1 tsp. paprika 2 cloves garlic, minced 2 roasted red peppers ¾ cup heavy cream 4 tbsp. vegetable oil flour, for dredging ½ cup fresh breadcrumbs 2 tbsp. minced scallions, white and light green parts ½ tsp. paprika 1 tsp. mustard ¼ cup mayonnaise 1 large egg 1 lb crab meat

Spanish Crab Cakes With A Creamy Roasted Red Pepper Sauce

3.5

( By Ellie )

Crab cakes take on Spanish flavors with these paprika-spiced cakes which are served alongside a tangy roasted red pepper and cream sauce. Crispy crab cakes of lump crab meat are flavored with a little paprika and then served with a creamy roasted red pepper sauce in this Spanish influenced version of crab cakes.

Spanish Crab Cakes With A Creamy Roasted Red Pepper Sauce

01 Information

Grade easy
Serving 8 servings
Prep Time 150 Mins
Cook Time 6 Mins
Total Time 156 Mins

02 Ingredients

Roasted Red Pepper Sauce
- ¼ tsp. cayenne
- ½ tsp. smoked paprika
- 1 tsp. paprika
- 2 cloves garlic, minced
- 2 roasted red peppers
- ¾ cup heavy cream
Crab Cakes
- 4 tbsp. vegetable oil
- flour, for dredging
- ½ cup fresh breadcrumbs
- 2 tbsp. minced scallions, white and light green parts
- ½ tsp. paprika
- 1 tsp. mustard
- ¼ cup mayonnaise
- 1 large egg
- 1 lb crab meat

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03 Method

Step 1

If the crab meat is watery, line 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.
Step 2

Mix together the egg, mayonnaise, mustard, paprika, and scallions. Add the crab meat and the breadcrumbs and gently combine. Chill for at least 2 hours, or up to 8 hours.
Step 3

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.
Step 4

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 the cakes are crispy and golden brown. Remove the cakes to a paper towel-lined plate.
Step 5

To make the sauce: The sauce can be made any time while the crab meat mixture is resting. Have the sauce ready before cooking the crab cakes.
Step 6

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 aside until the crab cakes are done.

04 Author

Ellie

1078 Recipes

Spanish Crab Cakes With A Creamy Roasted Red Pepper Sauce

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