Sunday, March 27, 2011

Crab Cakes with Chipotle Pepper Sauce

This was the winning favorite of the boys' side of the table when I tested recipes (the girls liked the lemon aioli better).

Chipotle Pepper Sauce
3 yellow peppers, sliced
2 chipotle peppers
2 T honey
1/4 C seasoned rice vinegar
1/4 C olive oil
1/4 t ground black pepper
Pinch of salt

Add everything to a food processor. Blend well. Refrigerate for at least an hour before serving.

Crab Cakes
4 Certified Steak & Seafood crab cakes
Olive oil

Heat olive oil in a saucepan over medium heat. Remove the crab cakes from their packaging. While the meat is delicious, the cakes lose their form. I found if I used a 1/3 measuring cup and reformed the cake in that, then flipped it into the saucepan, it maintained its shape.

Cook on both sides until browned.

Serve immediately.

Disclosure: I used Certified Steak & Seafood Company crab cakes because they were sent to me as part of their March Nutrition Month blogger campaign. Other than them not keeping their shape, they were very fresh and delicious.

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