Crab Cakes With Roasted Red Pepper Sauce

Crab Cakes-1-25I always feel so fancy whenever I eat crab cakes. That’s probably because crab cakes are on the menu at most high end restaurants. Ever since I tried my first crab cake a few years ago, I knew why it was so popular. It tastes so fresh, with juicy morsels of crab and flavored with peppers, onion, celery and garlic. Crab cakes need just a bit of ingredients to bind them together. The whole point of crab cakes is for you to be able to enjoy the crab, not have to hunt through your whole crab cake and only find a few tiny pieces of crab here and there. Crab reminds me so much of the sea. It just has that lovely sweet flavor that brings to mind crashing waves and hot summer breezes. 

Ingredients:

1 pound lump crab meat

4 Tablespoon oil, divided

1 small onion, finely chopped

1/2 red bell pepper, finely chopped

1 celery rib, finely chopped

1 small jalapeño, minced

1 garlic clove, minced

salt, ground black pepper

1/2 – 1 teaspoon Old Bay seasoning

1/2 cup panko bread crumbs

1 egg, slightly beaten

3-4 Tablespoons mayonnaise

1/2 Tablespoon fresh parsley, minced

1/2 cup flour, for dredging (you can also use breadcrumbs instead)

Instructions:

Crab Cakes-1-14Heat 1/2 – 1 Tablespoon of oil in a nonstick skillet. Add the onion, cook on medium heat for about 3 minutes and then add the bell pepper, jalapeño, celery and garlic. Season with salt and ground black pepper. Cook for another 5 minutes, until the vegetables are soft. Cool slightly.

Crab Cakes-1-15Place the crab meat in a large bowl, carefully picking through the crab meat and getting rid of any shell pieces. Fresh crab meat is pricey, but there’s no other way to eat crab. The canned stuff is just not the same and a bitter disappointment. You can usually find it in the refrigerated section right next to fresh seafood in your grocery store.

Crab Cakes-1-16Add the sautéed vegetables, panko breadcrumbs, egg, mayonnaise, parsley, Old Bay seasoning, 1/2 teaspoon of salt and ground black pepper. Crab Cakes-1-17Mix gently to combine, being very careful not to break apart the crab meat.

Refrigerate for at least 30 minutes. You can even make this a day in advance. If you don’t refrigerate the crab mixture, it will be too fragile to work with.

Crab Cakes-1-18Using an ice cream scoop or a 1/4 cup measuring cup, form the crab mixture into balls and flatten them out slightly to make your crab cakes.

Crab Cakes-1-19Dredge them in the flour. You can also use bread crumbs to coat the crab cakes in instead of the flour.

Crab Cakes-1-20

Crab Cakes-1-21Heat 1 1/2 Tablespoons of oil in a nonstick skillet. Add half of the crab cakes to the hot oil and cook on medium heat for about 4-5 minutes per side until the crab cakes are golden brown on both sides. Crab Cakes-1-24Repeat with the remaining crab cakes. Serve with the Red Pepper Sauce or any other sauce that you like.

Roasted Rep Pepper Sauce:

1/2 of a small roasted red pepper, about 1/4 cup

1/4 cup mayonnaise

2 Tablespoon Greek yogurt

1/2 – 1 Tablespoon Dijon mustard

1/4 teaspoon Sriracha or any hot sauce, optional

1 small garlic clove, minced

1 Tablespoon minced shallot (you can use red or yellow onion)

1/2 – 1 teaspoon sugar or honey

1/2 Tablespoon parsley or cilantro, chopped

salt, ground black pepper, to taste

lemon juice, optional

Instructions:

Combine all the ingredients in a blender and puree until smooth. Crab Cakes-1-22Season to taste with salt and ground black pepper. Taste the sauce. If you want it to have a little more acidity, add some lemon juice. Crab Cakes-1-23Refrigerate until ready to use. You can keep it in the refrigerator for up to 2 days.Crab Cakes-1-25

Crab Cakes With Roasted Red Pepper Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree, Appetizers
Serves: 12 crab cakes
Ingredients
Crab Cakes
  • 1 pound lump crab meat
  • 4 Tablespoon oil, divided
  • 1 small onion, finely chopped
  • ½ red bell pepper, finely chopped
  • 1 celery rib, finely chopped
  • 1 small jalapeño, minced
  • 1 garlic clove, minced
  • salt, ground black pepper
  • ½ - 1 teaspoon Old Bay seasoning
  • ½ cup panko bread crumbs
  • 1 egg, slightly beaten
  • 3-4 Tablespoons mayonnaise
  • ½ Tablespoon fresh parsley, minced
  • ½ cup flour, for dredging (you can also use breadcrumbs instead)
Roasted Rep Pepper Sauce:
  • ½ of a small roasted red pepper, about ¼ cup
  • ¼ cup mayonnaise
  • 2 Tablespoon Greek yogurt
  • ½ - 1 Tablespoon Dijon mustard
  • ¼ teaspoon Sriracha or any hot sauce, optional
  • 1 small garlic clove, minced
  • 1 Tablespoon minced shallot (you can use red or yellow onion)
  • ½ - 1 teaspoon sugar or honey
  • ½ Tablespoon parsley or cilantro, chopped
  • salt, ground black pepper, to taste
  • lemon juice, optional
Instructions
  1. Heat ½ - 1 Tablespoon of oil in a nonstick skillet. Add the onion, cook on medium heat for about 3 minutes and then add the bell pepper, jalapeño, celery and garlic. Season with salt and ground black pepper. Cook for another 5 minutes, until the vegetables are soft. Cool slightly.
  2. Place the crab meat in a large bowl, carefully picking through the crab meat and getting rid of any shell pieces.
  3. Add the sautéed vegetables, panko breadcrumbs, egg, mayonnaise, parsley, Old Bay seasoning, ½ teaspoon of salt and ground black pepper. Mix gently to combine, being very careful not to break apart the crab meat.
  4. Refrigerate for at least 30 minutes. You can even make this a day in advance. If you don't refrigerate the crab mixture, it will be too fragile to work with.
  5. Using an ice cream scoop or a ¼ cup measuring cup, form the crab mixture into balls and flatten them out slightly to make your crab cakes.
  6. Dredge them in the flour. You can also use bread crumbs to coat the crab cakes in instead of the flour.
  7. Heat 1½ Tablespoons of oil in a nonstick skillet. Add half of the crab cakes to the hot oil and cook on medium heat for about 4-5 minutes per side until the crab cakes are golden brown on both sides. Repeat with the remaining crab cakes. Serve with the Red Pepper Sauce or any other sauce that you like.
Roasted Red Pepper Sauce:
  1. Combine all the ingredients in a blender and puree until smooth.
  2. Season to taste with salt and ground black pepper. Taste the sauce. If you want it to have a little more acidity, add some lemon juice.
  3. Refrigerate until ready to use. You can keep it in the refrigerator for up to 2 days.

13 Comments

  • Maria

    Recipe looks great – will be trying shortly.

    Can the crab cakes be browned for a bit and then baked in the oven? If so, at what temperature and for how long?

    • tspressly

      AFTER PREPAIRING CRAB CAKES, REFRIGERATE FOR 30 MIN. TO AN HOUR, TO ALLOW THEM TO FIRM UP. PREHEAT OVEN TO 425 DEGREES. LINE A COOKIE SHEET PAN WITH PARCHMENT PAPER, BRUSH CRAB CAKES WITH BUTTER ON BOTH SIDES, BAKE
      FOR 7 OR 8 MIN., SWITCH OVEN FROM BAKE TO BROIL FOR ABOUT 2 MINUTES, OR ‘TILL BROWNED, DO NOT TURN, EASY, WITHOUT WORRYING ABOUT BREAKING WHILE TURNING.

    • rkt10

      I’ve made this recipe a number of times and it is terrific.
      I would’t bake them either. But one thing you can do is cook them the day ahead of when you want to serve them. Then refrigerate. Just before serving, pan fry them at a low heat just to warm them. Because it’s a low heat you don’t have to watch over them as carefully as you do when you’re frying them initially. Obviously you need to flip them over half way through the re-warming process.
      But if you were making these for a party and didn’t want to worry too much with everything else you’re doing, making them a day in advance is a good idea.
      Even if you aren’t crazy about the idea of frying them the day before, I would actually recommend you do all the prep and assembly the day before. It gives the ingredients a chance to meld a bit and the flavor of the crab cakes improves as a result.
      Then at the last minute pick up from the point in the recipe where you form the crab cakes and then dredge them in flour (definitely dredge only at the last minute before frying)

  • Masha L

    I made the crab cakes and the red pepper sauce. Me and husband both enjoyed it. Thank you for a great recipe!

  • Mady

    Hi Olga, I so enjoy your recipes , what is old bay seasoning? I am in Canada and have never seen this, so if you could tell me the ingredients I could make my ow. Thanks for a great site.

    • olgak7

      Hi Mady!
      Old Bay is a popular seasoning blend here in the US. The seasoning mix includes mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.