Ingredients
SAUCE
1/2 cup mayonnaise
1/2 roasted red bell pepper
1/2 teaspoon minced garlic
1/2 teaspoon sweet curry powder
Salt and Groundblack pepper
CRAB CAKES
3/4 cup bread crumbs
1 1/2 tablespoons chopped fresh parsley
12 ounces lump crabmeat, cleaned
6 ounces raw andouille sausage(remove casing)
3 tablespoons diced red bell peppers
2 tablespoons chopped fresh chives
2 teaspoons freshly squeezed lime juice
Salt and Freshly ground black pepper
2 tablespoon canola oil
Preparation
TO MAKE SAUCE: Puree’ the mayonnaise, roasted red bell pepper, garlic, and curry powder until smooth. Season to taste with salt and pepper.
TO PREPARE THE CRAB CAKES: Combine the bread crumbs and parsley in a small bowl and set aside. Place the crab in a medium bowl. Fold in the red bell pepper,chives, lime juice and sausage, and season to taste with the salt and pepper. Fold in 1/4 cup of the bread crumb mixture and 5 tablespoons of the sauce.
Divide the crab mixture into 18 equal portions and form into small patties. Dredge the crab cakes in the remaining bread crumbs. Cook the crab cakes in the canola oil in a hot saute’ pan for 2 to 3 minutes on each side, or until golden brown and crispy.
Top each crab cake with a small spoonful of the sauce and serve warm.
