Pecan crusted crab cakes with sweet pepper sauce recipe

Recipe for pecan crusted crab cakes with sweet pepper sauce in our easy seafood recipes collection.

Recipe ingredients

• 1/3 cup pecan halves
• 1 slice firm textured white bread, torn
• 2 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 1 egg yolk
• 4 ounces, 1/4 pound, lump crab meat
• 1 tablespoon minced chives
• 1 1/2 tablespoons butter
• Sweet pepper sauce

How to make pecan crusted crab cakes with sweet pepper sauce

• Place pecans and torn bread in a blender or small food processor.
• Pulse until pecans are finely chopped and bread is crumbly.
• In a medium bowl combine mayonnaise, lemon juice, mustard and egg yolk. Blend well.
• Add crab and chives. Stir gently to mix, breaking up large lumps.
• Stir in 6 tablespoons of pecan-bread crumbs.
• Place remaining crumbs on a plate.
• Form crab mixture into 4 cakes, about 2 inches in diameter.
• Dredge crab cakes in crumbs, pressing gently to help mixture adhere.
• In a medium skillet, melt butter over a medium-low heat.
• Add crab cakes, cover pan and saute, turning over once, about 5 minutes total, until they are hot in center and nicely browned on both sides.
• To serve, spoon pepper sauce onto 2 salad plates. Place 2 crab cakes on each plate.
• Garnish with whole chives and lemon wedges

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