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Crab Cakes with Red Pepper Yogurt Sauce

March 30th, 2011

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 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.

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!