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Chamisal Vineyards

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Crab Cakes with a Roasted Pepper and Garlic Yogurt Sauce

Recipe Date:
November 7, 2016
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)

INGREDIENTS
Crab Cakes:

(24 total; 1-ounce each)
1 lb of picked crab meat
1/2 C finely diced red onion
2 T finely diced jalapeño pepper
1 T of finely diced Fresno Chili
pepper (red jalapeño)
1 t paprika
1/2 C mayonnaise
1/2 C panko
1 t lemon zest
Salt, to taste
2 T olive oil

Roasted Pepper and Garlic Yogurt:
1 C roasted red peppers
1 C Greek yogurt
1 clove of garlic, microplaned
1 t lemon juice
Salt, to taste

 

DIRECTIONS
Roasted Red Pepper and Garlic Yogurt:

Put all ingredients in a food processor and process until smooth. Strain through a mesh strainer (optional). Season to taste with salt and keep chilled until serving.

Crab Cakes:
Preheat oven to 350 degrees F. Combine all ingredients, except olive oil. Work with a spatula or hands until the ingredients are incorporated evenly. Season to taste with salt. Shape into 24 small cakes and refrigerate for at least 1 hour. To cook, heat oil in a frying pan over medium-high heat. Working in batches, brown both sides of the crab cakes (using more oil if needed) and transfer to a baking sheet. Bake in the oven until heated through. Serve the crab cakes warm with the Roasted Red Pepper Garlic Yogurt sauce.

Pair with CALIFA CHARDONNAY