Ingredients: Roasted Red Pepper Sauce • One 7-ounce jar roasted red peppers, drained and chopped • 1 cup mayonnaise • 1/2 teaspoon Dijon mustard • 2 tablespoons minced fresh parsley • 2 tablespoons minced shallots • 1/2 teaspoon lemon juice • Salt and freshly ground pepper to taste Crab Cakes • 8 ounces fresh lump crabmeat, picked over for shell • 1 egg • 2 tablespoons mayonnaise • 1/4 cup finely chopped onion • 1/2 Granny Smith apple, peeled, cored, and grated • 1 tablespoon minced fresh parsley • 1 teaspoon fresh tarragon • Dash of Tabasco sauce • 1/4 teaspoon cayenne pepper • Dash of Worcestershire sauce • Salt and freshly ground pepper to taste • 1 tablespoon lemon juice • 1 to 2 cups seasoned bread crumbs for dredging • 1 cup canola oil

Directions: Seafood cakes, like these made with crabmeat, tarragon, and grated apple, make a great appetizer for a late summer barbeque. To make the red pepper sauce: In a food processor, combine the peppers, mayonnaise, mustard, parsley, shallots, and lemon juice. Process for 1 to 2 minutes, or until smooth. Season with salt and pepper. Cover and refrigerate for up to 24 hours. To make the crab cakes: In a large bowl, combine all the crab cake ingredients except the bread crumbs and oil. Stir until well blended. Shape into 12 evenly sized cakes and dredge in the bread crumbs. Place on a baking sheet, cover with plastic wrap, and refrigerate for 2 hours. In a large skillet over medium heat, heat the oil. Cook the crab cakes for 3 to 5 minutes on each side, or until golden brown. Serve immediately, or transfer to a baking sheet and keep warm in a low oven for 10 to 15 minutes. Serve the sauce alongside. Serves 12 as an appetizer