From: The Lodge on Little St. Simons Island, Georgia

Crab Cakes With Roasted Red Pepper Sauce

  • 1 lb. lump crabmeat
  • 1 cleaned, chopped leek
  • 1/2 Cup finely diced red peppers (or a red & yellow combination)
  • 1/2 Cup chopped scallions
  • 1/2 Cup bread crumbs
  • 1/2 Cup mayonaise
  • 1 Tablespoon dried tarragon
  • 2 Tablespoon chopped parsley
  • 1/2 Teaspoon hot sauce
  • 1/2 Teaspoon salt
  • 1 Teaspoon white wine Worcestershire sauce
  • 1 Teaspoon dijon mustard
  • Bread crumbs

SAUCE: Roasted red peppers, balsamic vinegar, and heavy cream

Sauté leeks and peppers until tender, add scallions. Combine with remaining ingredients. Adjust seasonings to taste. Form into patties 1 inch thick and coat with bread crumbs. Chill until ready to cook. Sauté cakes in a non-stick pan with a minimal amount of oil, approximately three minutes
per side.

Serve with a sauce of pureed red peppers with a dash of balsamic vinegar and heavy cream, or tartar sauce and lemon wedges.