Crab Cakes with Roasted Red Pepper Sauce

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 18 min
  • Cook: 12 min
  • Yield: 4 servings
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Crab Cakes:

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

Red Pepper Sauce:

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