Italians are known for their seafood and this dish does not dissapoint!

Try these delicious crab cakes with a zingy pepper dressing.

Crab cakes 

 

 

Prep Time: 20 mins
Cook Time: 30 mins
Serves: 4

Ingredients:

• 1 tsp extra virgin olive oil
• ½ onion, finely chopped
• 1 rib celery finely chopped
• 1 egg white
• 2 tbsp ground walnuts
• 2 tbsp chopped Italian flat leaf parsley
  
• 2 tbsp mayo
• 1½ tsp crab boil seasoning
• 2 tsp Worcestershire sauce
• ½ tsp mustard
• ½ tsp ground  paprika
• 1 lb crabmeat, flaked and drained if from a can
• ½ teaspoon peperoncini
• 1 cup fresh panko bread crumbs
• sprigs of Italian parsley for garnishing

Italian pepper sauce

• 2 whole jarred roasted red peppers drained
• ½ cup of mayo
• ground fresh black pepper

Directions for Crab Cakes:

1. Heat the oil in a medium nonstick skillet over medium-high heat.
2. Add the onion and celery and cook for 5 minutes, or until soft. Remove to a large bowl.
3. Stir in the egg white, walnuts, parsley, mayonnaise, lemon juice, crab boil seasoning, Worcestershire sauce, mustard powder, celery seeds, and paprika.
4. Blend with a fork.
5. Stir in the crabmeat and peperoncini. Mix thoroughly.
6. Form into 8 patties.
7. Place the bread crumbs in a shallow bowl. Roll the patties in the bread crumbs to coat completely.
8. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
9. Working in batches if necessary, add the crab cakes and cook for 2 minutes.
10. Cover and cook for 1 minute longer, or until browned on the bottom.
11. Coat the tops with cooking spray and turn over. Cook for 2 minutes longer, uncovered, or until golden brown.
12. Serve with the sauce dolloped in dots on the plate.
13. Garnish with the parsley. 

Directions for Italian Pepper Sauce:

1. Puree the roasted peppers in a food processor or blender.
2. Add the mayonnaise and black pepper as desired and process briefly to combine.
3. Transfer to a small bowl.