Recipe

Crab Cakes With Red Pepper Relish Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 7 months ago Roasted red pepper relish adds a special twist to classic crab cakes; complete the meal with our Sharp and Sweet Green Salad. Prepare and cover and chill for up to 24 hours, before cook. Prep:20m Cook:12m Servings:4	Watson2167
	crab breadcrums dill

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Ingredients

1 beaten egg

1 cup soft bread crumbs

3 tablespoons mayonnaise or salad dressing

2 tablespoons thinly sliced green onion (1)

1 tablespoon snipped fresh dill or 1 teaspoon dried dill

1 teaspoon seafood seasoning

1/4 teaspoon black pepper

1 16-ounce can pasteurized crabmeat or two 6-1/2-ounce cans crabmeat, drained, flaked, and cartilage removed

3 tablespoons fine dry bread crumbs

2 teaspoons cooking oil

1 recipe Red Pepper Relish (see recipe below) (optional)

Directions

In a medium mixing bowl combine egg, soft bread crumbs, mayonnaise, green onion, dill, seafood seasoning, and pepper. Stir in flaked crabmeat.

Divide mixture into 8 portions. Moisten hands and form each portion into a 2-1/2-inch patty.

Place crab cakes in a greased shallow baking pan. Combine the dry bread crumbs and cooking oil. Sprinkle over crabcakes pressing to adhere.

Bake, uncovered, in a 450 degree F oven for 12 to 15 minutes or until light brown.

In an extra large skillet cook patties in 2 tablespoons hot oil over medium-high heat for 5 to 6 minutes or until brown, turning halfway through cooking. Add additional oil, if necessary. Drain on paper towels.

Serve crab cakes with Red Pepper Relish

Red Pepper Relish: In a small bowl combine half of a 7-ounce jar roasted red sweet peppers, drained and chopped (1/2 cup); 1 tablespoon drained and chopped oil-packed dried tomatoes; and 1/4 teaspoon seafood seasoning. Makes about 1/2 cup.

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