1 pound jumbo lump crab meat
1/2 cup roasted red pepper puree, see recipe below
1/2 cup fresh bread crumbs
1/4 cup diced green onions
1/4 cup mayonnaise
1 tablespoon dry mustard
1/2 teaspoon cayenne pepper, or to taste
2 tablespoons vegetable oil
Preheat the oven to 350F. In a large bowl, combine the crab meat, red pepper puree, bread crumbs, green onion, mayonnaise, mustard and cayenne pepper. Stir gently until thoroughly mixed. Shape the crab mixture into 8 cakes about 1 1/2 inches thick. Heat the oil in a large, heavy ovenproof skillet over medium high heat. When hot, add the crabcakes and cook until well browned, 1 to 2 minutes. Turn the crabcakes over, then place them in the oven until firm and heated through, 6 to 8 minutes. Serve warm with a sauce of choice. Serves 4.
Roasted Red Pepper Puree: Place 3 or 4 red peppers directly over the medium high flame of a gas range. Turn occasionally with long handled tongs until completely blackened. The peppers can also be baked in a 400F oven in a heavy roasting pan until blackened. Put the peppers in a paper bag and close the bag until the peppers are cool enough to handle. Peel the skin off the peppers under cold running water and discard the seeds and core. Rinse well and pat dry. Puree the peppers in a food processor until smooth.
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