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Crab Cakes with Red Pepper Sauce

By: Joylyn Trickel  
"Don't forget to have lemons on hand so you and your guests can squeeze some fresh lemon juice over these succulent crab cakes. --Joylyn Trickel"

Rating: This weblink has been rated 14 times with an average star rating of 4.6 Read Reviews (11)

Rate/Review | 824 people have saved this

Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup chopped fresh chives
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon seafood seasoning
  • 1/8 teaspoon cayenne pepper
  • Dash pepper
  • 1 pound lump crabmeat, cartilage removed
  • 4 French bread, crust removed
  • RED PEPPER SAUCE:
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped green onions
  • 1/4 cup Dijon mustard
  • 1/4 cup mayonnaise
  • 2 tablespoons minced shallots
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Lemon wedges

Directions

  1. In a large bowl, combine the first seven ingredients; stir in crab. In a food processor or blender, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture; mix well.
  2. Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours.
  3. Meanwhile, for sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. Refrigerate until serving.
  4. In a large skillet, melt half of butter and half of oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.

Footnotes

  • TEST KITCHEN TIP Chilling these delicate crab cakes makes them less fragile during frying.
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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2008 by pepper 
Super easy and made 10 small to medium crab cakes. I did have to add a little melted butter... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2007 by LSTIN19 
The Red Pepper Sauce was to die for. I substituted Jalapeno Mustard (Black Bear brand at... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2007 by CASSIOPEIA 
These are very good. I put them in the freezer on a cookie sheet lined with waxed paper for 30... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by COOK471 
I made just the red pepper sauce with the Maryland crab cakes on this site. I was looking for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2009 by Maggie 
Wonderful! These taste just like the crab cakes and sauce that I order at my favorite... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2008 by Flexitarian 
These were delicious! I made these ahead of time and took them on vacation to my parents... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2009 by Holly 
Delicious! I am rating this on the sauce only as I already have a tried and true crab cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2009 by Cookin Gypsy 
I made the recipe without changing it (well other than using a loaf of fresh mountain bread... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2008 by Cdk1 
Great Recipe! The sauce is great and the crab cake is better than most nice restaurants. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2009 by NewToThis 
Only made the sauce and it was wonderful! Didn't have shallots or parsely and the flavor was... MORE

 
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