Crab Cakes with Red Pepper Yogurt Sauce
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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!
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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 jalapeno
1 Fresno red chili

1 egg
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.

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In a food processor or blender, combine the egg, mustard, Worcestershire sauce, chili, celery seeds and lemon juice.

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When everything is well combined, leave the food processor running and slowly stream in the olive oil, mixing until emulsified.

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In a large bowl, mix together the bell peppers, remaining chili, and remaining herbs.

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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″ />

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Very gently mix in about 1 cup of the bread crumbs.

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Shape little crab cakes with your hands, and then gently dredge through the remaining bread crumbs.

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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!)

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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!

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Serve with red pepper yogurt sauce (and an avocado garnish if desired). Enjoy!

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Print Recipe  

Crab Cakes with Red Pepper Yogurt Sauce
IMG_2642

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!
IMG_2645

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 jalapeno
1 Fresno red chili

1 egg
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.

IMG_2581

In a food processor or blender, combine the egg, mustard, Worcestershire sauce, chili, celery seeds and lemon juice.

IMG_2582

When everything is well combined, leave the food processor running and slowly stream in the olive oil, mixing until emulsified.

IMG_2584

In a large bowl, mix together the bell peppers, remaining chili, and remaining herbs.

IMG_2586

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″ />

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Very gently mix in about 1 cup of the bread crumbs.

IMG_2593

IMG_2595

IMG_2601

Shape little crab cakes with your hands, and then gently dredge through the remaining bread crumbs.

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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!)

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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!

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Serve with red pepper yogurt sauce (and an avocado garnish if desired). Enjoy!

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