Crab Cakes with Roasted Red Pepper Sauce Recipe

Name: Crab Cakes with Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cracker meal; 1 egg, beaten; 1/2 cup milk; 12 ounces lump crab meat, picked over to remove any shell fragments; 1 rounded teaspoon crab boil seasoning; 1 tablespoon baking powder; A handful flat leaf parsley, chopped; 1 lemon, zested, plus 1 lemon, cut into wedges, for garnish; 1 rib celery from the heart of the stalk, finely chopped; Several drops Worcestershire sauce; Several drops hot pepper sauce; 2 tablespoons mayonnaise or ranch dressing; Vegetable or canola oil, for frying; 1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper; 1 cup mayonnaise or reduced fat mayonnaise; 1/2 cup prepared chili sauce

Servings: persons

1 cup cracker meal
1 egg, beaten
1/2 cup milk
12 ounces lump crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
A handful flat leaf parsley, chopped
1 lemon, zested, plus 1 lemon, cut into wedges, for garnish
1 rib celery from the heart of the stalk, finely chopped
Several drops Worcestershire sauce
Several drops hot pepper sauce
2 tablespoons mayonnaise or ranch dressing
Vegetable or canola oil, for frying
1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper
1 cup mayonnaise or reduced fat mayonnaise
1/2 cup prepared chili sauce

1
Place cracker meal in a bowl and make a well in the center of the meal.
2
Beat egg with milk and pour into well.
3
Moisten cracker meal and combine liquid with meal using the tines of a fork.
4
Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl.
5
Mix all ingredients well and form into 8 (3-inch) patties.
6
Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature.
7
Fry cakes 3 minutes on each side and drain on paper towel lined plate.
8
Cook 4 cakes at a time, so that oil temp does not drop too low.
9
For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce.
10
Pulse/grind the ingredients into a smooth sauce.
11
Transfer sauce to a small serving dish.
12
Serve crab cakes with sauce and lemon wedges.

757

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup cracker meal, 1 egg, beaten, 1/2 cup milk, 12 ounces lump crab meat, picked over to remove any shell fragments, and more.

Yes, Crab Cakes with Roasted Red Pepper Sauce 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 Roasted Red Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions