Recipe: Stone Harbor Crab Cakes with Roasted Red Pepper Sauce (not Carrabba's)

STONE HARBOR CRAB CAKES WITH ROASTED RED PEPPER SAUCE
To: Copycat/Restaurant Recipe Requests at Recipelink.com
Originally posted by: Debbie, Loveland Colorado 12-9-2002

1 large egg
3 tbsp mayonnaise
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp ground red pepper
1 lb or 3 cans lump crab (it's pricey but worth it)
1/2 cup progresso bread crumbs
4 tbsp butter
Roasted Red Pepper Sauce (recipe follows)

Whisk first 7 ingredients together. Add crab and bread crumbs; mix well. Shape crab mixture into 4 or 6 patties (I use an ice cream scoop). Pat lightly with more bread crumbs. Place on a cookie sheet lined with wax paper. Refrigerate 1 hour.

Melt butter on medium high heat. Add crab cakes and cook until lightly browned, about 4 minutes per side.

Serve with Red Pepper Sauce:

This is a recipe for "Traditional" Eastern Shore Red Pepper Sauce. I'm told I make the BEST crab cakes (she say's modestly).

ROASTED RED PEPPER SAUCE:
1 cup mayonnaise
1/4 cup roasted red peppers
1 TBS lemon juice
2 pinches salt
2 pinches pepper
1 pinch cayanne (adjust to your personal taste. We like it hotter)

Mix in a blender or food processor. I serve at room temperature.