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Baked Crab Cakes with Roasted Red Pepper Sauce


Ready In: 40 Minutes
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Serves 4

INGREDIENTS

Baked Crab Cakes with Roasted Red Pepper Sauce

DIRECTIONS

  • Preheat the oven to 400° F. Lightly coat a nonstick baking sheet with cooking spray. Rinse the crabmeat in a fine strainer under cold running water, making sure to remove all filaments and shells. Drain well. In a medium bowl, combine the remaining crab cake ingredients, except 1/4 cup of bread crumbs. Stir in the well-drained crabmeat. Form the mixture into 4 patties, roll them in the reserved bread crumbs, and place on the prepared baking sheet.
  • To prepare the sauce: Place the roasted bell peppers, sour cream, hot pepper sauce, and thyme in a food processor or blender. Puree until smooth. Transfer the mixture to a small saucepan and heat slowly on the stove while the crab cakes are baking. Do not let the sauce come to a boil or it will separate. (It is best when only slightly warm.) Lightly coat the crab cakes with the cooking spray. Bake on the bottom rack of the oven for 5 minutes per side, turning once, until the crab cakes are nicely browned.
  • To serve, spoon the warm sauce onto 2 plates, making a "puddle" in the middle. Top with the crab cakes and serve immediately.
  •  SAVE