Red Bar Crab Cakes Recipe

Name: Red Bar Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs blue jumbo lump crab meat; 1 whole onion (diced); 1 bunch green onion (diced); 1 red bell pepper (diced); 1 yellow bell pepper (diced); 1 whole garlic clove (minced); 1 cup parsley (chopped); 1/2 cup fresh basil (chopped); 2 tablespoons garlic powder; 1 tablespoon dried thyme; salt; black pepper; 1/4 lb butter; 1 quart heavy cream; 6 tablespoons flour; 2 cups breadcrumbs; 1 cup Dijon mustard; 3 tablespoons olive oil

Servings: persons

3 lbs blue jumbo lump crab meat
1 whole onion (diced)
1 bunch green onion (diced)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
1 whole garlic clove (minced)
1 cup parsley (chopped)
1/2 cup fresh basil (chopped)
2 tablespoons garlic powder
1 tablespoon dried thyme
salt
black pepper
1/4 lb butter
1 quart heavy cream
6 tablespoons flour
2 cups breadcrumbs
1 cup Dijon mustard
3 tablespoons olive oil

1
To bind the crabmeat, melt 6 tbsp of butter and cook the onions, peppers, and garlic until transparent.
2
Add remaining butter till melted on low heat.
3
Add flour. Mix well with butter and vegetables until it becomes a light roux.
4
Add cream, mustard, basil, garlic powder and thyme. Leave on low heat, stirring frequently unitl very thick. Cool the sauce at room temperature.
5
Take the crabmeat, mix the sauce with the bread crumbs until you get a dough. Make 3-ounce patties (make sure they're neither sticky nor dry). Refrigerate at least 3 hours.
6
To cook, in 3 tbsp olive oil, sear the crab cakes, lightly dipped in flour and fry to a golden brown.
7
Try a lemon beurre blanc or roasted peppers sauce for drizzling over the top.

804

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 3 lbs blue jumbo lump crab meat, 1 whole onion (diced), 1 bunch green onion (diced), 1 red bell pepper (diced), and more.

Yes, Red Bar 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.

That's it — enjoy your meal!

Red Bar Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions