From the Sea

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Crab Cakes in Gazpacho with Cucumber Salad

Red Pepper Gazpacho

  • 3 red peppers, fire-roasted
  • 2 large tomatoes, chopped
  • 1/3 c olive oil
  • 1 garlic clove
  • 2 tbsp red wine vinegar
  • 1 garlic clove
  • 1 tsp smoked paprika
  • salt & pepper, to taste

Roast peppers over open flame until charred all over. Place in a plastic bag and let steam for 20 minutes, or until cool to the touch. Peel skins and remove seeds and veins. NOTE: you can use jarred peppers if you would like. Drain roasted red sweet peppers.

In blender combine peppers, tomatoes, extra virgin olive oil, 1 tablespoon vinegar, garlic, and smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper. Set aside.

Cucumber Salad

  • 3 red peppers, fire-roasted
  • 4 to 5 Persian cucumbers, chopped
  • 1 yellow or orange bell pepper, chopped
  • 1 c cherry tomatoes, halves
  • 2-3 tbsp red onion, minced
  • 1-2 tbsp parsley, minced
  • olive oil

Chop all veggies and place in a bowl. Drizzle with olive oil salt & pepper, set aside.

Crab Cakes

  • 12-16 oz crab, shrimp, or lobster
  • 1 tbsp milk
  • 1/4 fresh bread crumbs (if possible – sourdough cubed)
  • 1 tbsp lemonaise –  I like the spicy tartar sauce or mayo will work
  • 1 tbsp Worcestershire
  • 2 tbsp parsley, minced
  • 1 tsp Old Bay or Shrimp boil seasoning
  • pinch of salt & pepper
  • 1 egg

In a large bowl soak bread crumbs/cubes in milk. Add in all remaining ingredients
Fold together until well combined. Form into patties and refrigerate for 30 minutes before cooking.
You can either fry in a skillet or roast in oven.

In a bowl, ladle in Gazpacho (about 6 oz).
Spoon in Cucumber salad.
Place crab cake(s) on top.