Crab Cakes With Roasted Red Pepper Mayo Recipe

Name: Crab Cakes With Roasted Red Pepper Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; ¼ cup sherry wine; salt & pepper; 1 tablespoon finely grated onion; 16 ounces lump crabmeat; ½ cup crumbled Club crackers; butter (for cooking); 12 ounces roasted red peppers; 1 cup mayonnaise; hot sauce

Servings: persons

2 eggs
¼ cup sherry wine
salt & pepper
1 tablespoon finely grated onion
16 ounces lump crabmeat
½ cup crumbled Club crackers
butter (for cooking)
12 ounces roasted red peppers
1 cup mayonnaise
hot sauce

1
For the crab: Combine eggs, sherry, salt & pepper, and onion.
2
Add crab and crumbled crackers.
3
Mix to combine.
4
Make into cakes.
5
Cook in hot butter until light brown and then drain on paper towels.
6
For the sauce: Puree peppers, add mayo along with the hot sauce and stir to combine.
7
Serve along side crab cakes.
8
I am guessing on the serving size and cook time as the original recipe did not say.
9
Please keep that in mind as it may vary.
10
:).

507

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 10 ingredients. The key ingredients include: 2 eggs, ¼ cup sherry wine, salt & pepper, 1 tablespoon finely grated onion, and more.

Yes, Crab Cakes With Roasted Red Pepper Mayo 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 Roasted Red Pepper Mayo

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