Crab Cakes With Red Pepper Mayonnaise Recipe

Name: Crab Cakes With Red Pepper Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Red Pepper Mayonnaise:; 1 red bell pepper; 1/3 cup reduced-fat mayonnaise; 1 garlic clove; Dash of hot pepper sauce (such as Tabasco); Crab Cakes:; 1/3 cup reduced-fat mayonnaise; 1/4 cup minced red onion; 1/4 cup minced red bell pepper; 2 tablespoons minced celery; 1 1/2 teaspoons fresh lemon juice; 1 egg white, lightly beaten; 1 pound lump crabmeat, shell pieces removed; 1 1/4 cups panko (Japanese breadcrumbs), divided; 2 tablespoons butter, divided; 10 cup trimmed watercress (about 10 ounces); 6 lemon wedges (optional)

Servings: persons

Red Pepper Mayonnaise:
1 red bell pepper
1/3 cup reduced-fat mayonnaise
1 garlic clove
Dash of hot pepper sauce (such as Tabasco)
Crab Cakes:
1/3 cup reduced-fat mayonnaise
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 tablespoons minced celery
1 1/2 teaspoons fresh lemon juice
1 egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
1 1/4 cups panko (Japanese breadcrumbs), divided
2 tablespoons butter, divided
10 cup trimmed watercress (about 10 ounces)
6 lemon wedges (optional)

1
Preheat broiler.
2
To prepare mayonnaise, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel pepper. Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth; transfer to a bowl, and chill.
3
To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat procedure with remaining butter and patties. Serve crab cakes with watercress and red pepper mayonnaise. Garnish with lemon wedges, if desired.
4
Wine note: The sweet, succulent flavor of crab is lovely with a crisp, dry white that's clean and pure tasting. One of my favorites is albarino from the northwestern corner of Spain. Nora Albarino 2004 from Rias Baxais ($16) is zesty, with a hint of citrus, starfruit, and dried peach. -Karen MacNeil

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Red Pepper Mayonnaise:, 1 red bell pepper, 1/3 cup reduced-fat mayonnaise, 1 garlic clove, and more.

Yes, Crab Cakes With Red Pepper Mayonnaise 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.

That's it — enjoy your meal!

Crab Cakes With Red Pepper Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions