Crab Cakes with Red Pepper Yogurt Sauce
I was in charge of bringing an appetizer to a family dinner this past weekend, and this is no small family we are talking about! I think just with my parents, brothers and sister and spouses and kids we are like 16 people! Jeez.
There was a fantastic sale on picked Dungeness crab at my local grocery store (Met Market for Seattleites) and it put crab cakes on the brain. I thought I would make some mini’s for the party.
For me, I like crab cakes that are tender and have chunks of crab in them (I’m not into the mushy variety). I added some subtle, fresh flavors with bell peppers, fresh chili’s and herbs. I also made a homemade, mustard based sauce to bind the cakes together.
Good chunks of crab in here!
Then there is the dipping sauce! Anyone who knows me, knows I do not like mayonnaise. I used Greek yogurt in place of mayonnaise in this aioli style sauce. It is a subtly spicy, red pepper flavored sauce with some zip and creaminess from the yogurt and brilliant orange color from the peppers.
I recommend garnishing with some avocado slices- it adds a wonderful buttery, creamy element to the crispy cake and the spicy sauce.
Crab Cakes, makes 20 small cakes
1 lb Dungeness crab
5 slices soft white bread
½ cup finely minced flat leaf parsley
½ cup diced red bell pepper
¼ cup minced chives
1 Fresno red chili
2 Tablespoons grainy mustard
2 tsp Worcestershire sauce
2 tsp minced fresh chili
½ tsp celery seeds
1 small lemon
¼ cup olive oil
Avocado for garnish
Red pepper- yogurt sauce
2 large garlic cloves
8oz Greek yogurt
4oz roasted red peppers
1 Tablespoon minced fresh chili
½ lemon juiced
Kosher salt to taste
For the Sauce:
Combine everything in a blender and puree until smooth. Refrigerate until ready to use.
In a food processor, pulse the bread until you have a fine, soft crumb.
Empty onto a sheet pan.
Mix half of the herbs (parsley and chives) into the breadcrumbs. Set aside.
In a food processor or blender, combine the egg, mustard, Worcestershire sauce, chili, celery seeds and lemon juice.
When everything is well combined, leave the food processor running and slowly stream in the olive oil, mixing until emulsified.
In a large bowl, mix together the bell peppers, remaining chili, and remaining herbs.
Carefully mix in the crab and the mustard sauce.
img src=”http://farm6.static.flickr.com/5261/5572582403_621cc0be11.jpg” width=”500″ height=”333″ alt=”IMG_2589″ />
Very gently mix in about 1 cup of the bread crumbs.
Shape little crab cakes with your hands, and then gently dredge through the remaining bread crumbs.
Place on a sheet pan and refrigerate at least an hour before cooking. (which actually makes things easier because you can make them ahead of time!)
When ready to serve them, get out a large non-stick pan and add a few Tablespoons of vegetable oil.
Cook on each side until just golden brown. They are very delicate, so handle carefully!
Serve with red pepper yogurt sauce (and an avocado garnish if desired). Enjoy!
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Those look great! Nice presentation with the red pepper yogurt sauce and the avocado too.
thanks! good reminder- the way to make that sauce look like that is super easy. Spoon some on and then drag your spoon through it for a very “fancy” presentation!
Great tip – love it and will try it!
That looks so fantastic. What wonderful family dinners you have.
Your recipe is devine.
I love crab cakes, and, in the south, they are on most good restaurants’ menus.
can i use shrimp instead of crab ?
I bet that would be delicious! I would just be sure to chop some of the pieces on the small side so that they hold together. Let me know how they turn out if you do that.
These crab cakes look amazing & you are a champ for feeding 16 people 😉
so beautifully presented! I would love to be a part of your large family and enjoy your goodies!
that is so nice!! thank you!
Hi Heather i MADE it with shrimp , it became very crisp and tasty thanks I’ll send you photos .
Oh! so excited to see!
do you have this recipe written in a recipe format without the pictures. I keep going back and forth to try and see how to put together the crab cakes.
Hey–thanks for this recipe! Was thinking of making it sometime this week–just wondering, in the shot of the peppers+herbs, it looks like there’s.. onion in the shot? But there’s no onion in the recipe… Is the photo from an out-take, or is there a hidden onion somewhere? 🙂