Ingredients Jump to Instructions ↓

  1. 1 large red bell pepper

  2. 1/2 cup olive oil

  3. 2 tablespoons red wine vinegar

  4. 1 clove garlic, minced

  5. 1 shallot , minced

  6. 1/4 teaspoon salt For the Crab Cakes:

  7. 1 pound lump crabmeat, cleaned

  8. 1/4 cup cracker crumbs

  9. 1 egg, lightly beaten

  10. 2 tablespoons low-fat mayonnaise

  11. 1/2 teaspoon salt

  12. 1 tablespoon chopped fresh parsley

  13. 1/2 teaspoon cayenne pepper

  14. 2 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. FOR THE SAUCE: Place the pepper on a baking sheet and bake for 25 minutes, turning every 5 minutes until the skin is browned. Remove the pepper from the oven and put it immediately into a paper or plastic bag, closing it tightly. When the pepper is cool enough to touch, take it out of the bag and peel off the skin. Discard the stem and the seeds. Cut the pepper into large chunks and place them into a blender or food processor. Add 2 tablespoons of the oil and puree until smooth. Add the remaining oil, vinegar, garlic, shallots, and salt to the blender. Process until well blended. Set the dressing aside. FOR THE CRAB CAKES: In a bowl, combine the crabmeat and cracker crumbs. Stir in the egg, mayonnaise, salt, parsley, and cayenne pepper. Form the mixture into 6 cakes, about 3 inches in diameter and about 1 inch thick. In a large nonstick sauté pan over medium heat, heat the oil. Add the crab cakes and cook for 5 minutes per side, or until lightly browned. Place a little of the sauce on a dinner plate and top with the crab cakes. Serve any extra sauce on the side.


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