Crab Cakes with Creamy Roasted Bell pepper sauce

Crab Cakes with Creamy Roasted Bell pepper sauce

12 Servings   Cook time: 15   Prep time: 15 

• 1 1/2 tablespoons butter
• 3 green onions, green tops, thinly sliced
• 1  clove garlic, minced
• 1 small red pepper, finely chopped
• 1 egg
• 1/8 teaspoon tony's sacheries (or cajun spice)
• 1/8 teaspoon garlic powder
• 3 tablespoons heavy cream
• 1 1/2 tablespoons spicy mustard
• 1/2 lemon, juiced
  
• 2 tablespoons mayonnaise
• 5 saltine crackers, crumbled medium to fine
• 1/4 cup Italian bread crumbs (more if needed)
  
• 1 pound lump crab meat, picked clean of shells
• Salt and freshly ground black pepper to taste
  

In a medium skillet, melt the butter and saute the green onions, garlic,  and red peppers until soft. Let cool.

In a mixing bowl, combine the egg, Cajun seasonings, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers, breadcrumbs and crabmeat. Add salt and pepper, if needed.

Shape into crab cakes.

To cook:

Melt butter in Cast Iron skillet. When butter is hot, but not brown add crab cakes.

Roasted Red Bell pepper Sauce

1/3 C Butter
1 green onion (minced)
2 Cloves garlic (minced)
2 Large red peppers (roasted)
1 pint Half & Half or Heavy Cream
1 1/2 C Parmesan Cheese

Melt butter and saute onion, garlic, red peppers until soft. Slowly add cream and Parmesan Cheese, stir until cheese is melted and creamy. Pour sauce over crab cakes to serve. I served with Penne pasta and baked talapia.