Preheat the oven to 350° F. In a large bowl, combine the crab meat, red pepper puree, bread crumbs, green onion, mayonnaise, mustard and cayenne pepper. Stir gently until thoroughly mixed.
Shape the crab mixture into 8 cakes about 1 ½ inches thick.
Heat the oil in a large, heavy ovenproof skillet over medium-high heat until hot, add the crabcakes and cook until well browned, 1 to 2 minutes.
Turn the crabcakes ov
er, then place them in the oven until firm and heated through, 6 to 8 minutes
Serve warm with a sauce of choice.
TIPS:
To make roasted red pepper puree :
Place 3 or 4 red peppers directly over the medium-high flame of a gas range
Turn occasionally with long-handled tongs until completely blackened (the peppers can also be baked in a 400°F oven in a heavy roasting pan until blackened)
Put the peppers in a paper bag and close the bag until the peppers are cool enough to handle
Peel the skin off the peppers under cold running water and discard the seeds and core. Rinse well and pat dry. Puree the peppers in a food processor until smooth.
