Chunky Crab Cakes Recipe

Name: Chunky Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasted red bell pepperpeeled, seeded and stemmed; 1 cup mayonnaise; 1 garlic clove; 1 tablespoon fresh lemon juice; Kosher salt; Freshly ground pepper; 1/2 cup mayonnaise; 1 large egg, lightly beaten; 2 tablespoons minced red onion; 2 tablespoons minced red bell pepper; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon minced jalapeno; 2 teaspoons Dijon mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon hot sauce; 1 pound jumbo lump crabmeat; 3/4 cup panko, plus more for dredging; 1/2 cup vegetable oil

Servings: persons

1 roasted red bell pepperpeeled, seeded and stemmed
1 cup mayonnaise
1 garlic clove
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground pepper
1/2 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons minced red onion
2 tablespoons minced red bell pepper
1 1/2 tablespoons fresh lemon juice
1 tablespoon minced jalapeno
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 pound jumbo lump crabmeat
3/4 cup panko, plus more for dredging
1/2 cup vegetable oil

1
make the aioli In a food processor, puree the roasted red pepper, mayonnaise, garlic and lemon juice.
2
Season with salt and pepper and scrape into a bowl.
3
make the crab cakes In a bowl, combine all of the ingredients except the crab, panko and oil; mix well.
4
Gently fold in the crab and 3/4 cup of panko.
5
Scoop into ten 1-inch-thick patties, dredge in panko and transfer to a plate.
6
In a large skillet, heat 1/4 cup of the oil.
7
Fry half of the crab cakes over moderate heat until golden and cooked through, about 3 minutes per side.
8
Transfer to paper towels to drain.
9
Wipe out the skillet and repeat with the remaining oil and crab cakes.
10
Serve with the aioli.

1036

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 roasted red bell pepperpeeled, seeded and stemmed, 1 cup mayonnaise, 1 garlic clove, 1 tablespoon fresh lemon juice, and more.

Yes, Chunky Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chunky Crab Cakes

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