Crab Cakes with Red Bell Pepper Recipe

Name: Crab Cakes with Red Bell Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound lump crab meat, picked over; 1/4 teaspoon salt; 1/2 red bell pepper, minced; 1/4 cup unsalted butter; 1 1/2 teaspoons fresh lemon juice; 2 tablespoons lightly beaten egg; 1 1/2 teaspoons Worcestershire sauce; 1 hard-boiled large egg, one half chopped fine and, for garnish, the other half quartered; 1/3 cup fresh white bread crumbs; 1 tablespoon vegetable oil; lemon wedges for garnish if desired; bottled tartar sauce as an accompaniment if desired

Servings: persons

1/2 pound lump crab meat, picked over
1/4 teaspoon salt
1/2 red bell pepper, minced
1/4 cup unsalted butter
1 1/2 teaspoons fresh lemon juice
2 tablespoons lightly beaten egg
1 1/2 teaspoons Worcestershire sauce
1 hard-boiled large egg, one half chopped fine and, for garnish, the other half quartered
1/3 cup fresh white bread crumbs
1 tablespoon vegetable oil
lemon wedges for garnish if desired
bottled tartar sauce as an accompaniment if desired

1
In a bowl combine the crab meat, the salt, and black pepper to taste.
2
In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened.
3
Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat.
4
Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
5
In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat saute the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp.
6
Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.

187

kcal

Calories

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 12 ingredients. The key ingredients include: 1/2 pound lump crab meat, picked over, 1/4 teaspoon salt, 1/2 red bell pepper, minced, 1/4 cup unsalted butter, and more.

Yes, Crab Cakes with Red Bell Pepper 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.

Crab Cakes with Red Bell Pepper

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