How to make it

  • Directions
  • Crab Cake Sauce
  • 1 teaspoon olive oil
  • 1 roasted red pepper
  • 7 fresh basil leaves
  • 1 cup mayonnaise
  • 1 lemon
  • Salt and freshly ground black pepper
  • Garlic, to taste
  • For the crab cakes:
  • Mix all ingredients together, except for the lump crabmeat. Fold in lump crabmeat. Portion crab cakes using a round cookie cutter into 4 to 6 servings. Sear crab cakes in saute pan for 2 minute on each side.
  • For the sauce:
  • Saute roasted red pepper and basil leaves in olive oil until the basil leaves become wilted. Using a food processor, combine the sauteed pepper and basil leaves with the mayonnaise and lemon. Add salt, pepper and garlic to taste while processing.
  • Serve with crab cakes.

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