Red Pepper Crab Cakes With Lemony Mayo Recipe

Name: Red Pepper Crab Cakes With Lemony Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 1 cup finely chopped red bell pepper; 3 tablespoons finely chopped celery; 1/4 cup thinly sliced green onions; 1 pound lump crabmeat, shell pieces removed; 2/3 cup panko (Japanese breadcrumbs); 2 tablespoons chopped fresh dill, divided; 1/4 teaspoon ground red pepper; 1 large egg; 1 large egg white; 1/4 cup canola mayonnaise; 1 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice

Servings: persons

1 tablespoon olive oil, divided
1 cup finely chopped red bell pepper
3 tablespoons finely chopped celery
1/4 cup thinly sliced green onions
1 pound lump crabmeat, shell pieces removed
2/3 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh dill, divided
1/4 teaspoon ground red pepper
1 large egg
1 large egg white
1/4 cup canola mayonnaise
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice

1
Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper, celery, and green onions to pan; saute for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tablespoon dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 cup crab mixture into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining 2 teaspoons oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
2
Combine remaining 1 tablespoon dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 teaspoons mayonnaise mixture.

295

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

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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 13 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 1 cup finely chopped red bell pepper, 3 tablespoons finely chopped celery, 1/4 cup thinly sliced green onions, and more.

Yes, Red Pepper Crab Cakes With Lemony 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.

That's it — enjoy your meal!

Red Pepper Crab Cakes With Lemony Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions