Don't forget to have lemons on hand so you and your guests can squeeze some fresh lemon juice over these succulent crab cakes. --Joylyn Trickel

Allrecipes Member

Recipe Summary test

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
RED PEPPER SAUCE:

Directions

Instructions Checklist
  • In a large bowl, combine the first seven ingredients; stir in crab. In a food processor or blender, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture; mix well.

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  • Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours.

  • Meanwhile, for sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. Refrigerate until serving.

  • In a large skillet, melt half of butter and half of oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.

Tips

TEST KITCHEN TIP Chilling these delicate crab cakes makes them less fragile during frying.

Nutrition Facts

229 calories; protein 12.2g; carbohydrates 15.5g; fat 13.4g; cholesterol 50.7mg; sodium 552.9mg. Full Nutrition
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Reviews (26)

Rating: 5 stars
09/15/2009
The recipe mentions adding honey to the sauce but I do not see an amount. How much honey should be added? Read More
(16)
Rating: 4 stars
06/10/2007
These are very good. I put them in the freezer on a cookie sheet lined with waxed paper for 30 minutes before cooking and they held together just fine. I added crushed garlic cloves to the red pepper sauce since my family loves garlic and it was excellent. Read More
(14)
Rating: 4 stars
01/01/2012
The crab cakes weren't our favorite but the sauce, after some modification, was nice. I don't know that I would be able to say that, however, had I used the hefty amount of Dijon mustard called for - I reduced it substantially. Since shallots were in the ingredients I omitted the white part of the green onion. I chopped everything up real fine, not bothering with the blender or food processor for fear of overdoing it. For its characteristic light crispiness I coated the cakes in panko bread crumbs. Read More
(11)
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Rating: 5 stars
10/09/2007
The Red Pepper Sauce was to die for. I substituted Jalapeno Mustard (Black Bear brand at Target)for the Dijon. Wonderful! Read More
(10)
Rating: 5 stars
07/06/2008
Super easy and made 10 small to medium crab cakes. I did have to add a little melted butter so they would stick together better. Overall, wonderful recipe and the pepper sauce is the perfect compliment. I made in advance for a dinner party and warmed before serving. Read More
(8)
Rating: 5 stars
05/01/2011
I only made the sauce, but it was very good! I think a little less dijon would have been fine too. Read More
(5)
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Rating: 5 stars
10/14/2010
This was my first time making crab cakes and I was nervous because it is my bf's favorite. He said they are the best crab cakes he's ever had! I followed the recipe except that I added one cup of crumbled ritz like crackers to the mix instead of using french bread, and I did not coat the crab cakes in anything. The trick is to freeze them for 15 min or so before cooking, and they came out perfect! I cooked for 7 min on each side since they were solid, but you could cook for less. We cracked the crab ourselves so it oculdn't have been any better. I also made the red pepper sauce which is PERFECT for the cakes. I have made this twice now. The first time I put in too many shallots and it was too strong. The second time I stuck to the recipe and it was perfect. Instead of Dijon I used a spicy honey mustard which was really good. I made them for his parents too and they also said it was the best crab cakes they've ever had. I was so proud that I made them! This recipe is DEFINATELY worth making, even with the time it took to crack the crab. Thank you so much!!! Read More
(5)
Rating: 4 stars
11/18/2010
Great sauce! I use this sauce with the "My crab Cakes" recipe from this site. Read More
(5)
Rating: 5 stars
06/15/2009
I made just the red pepper sauce with the Maryland crab cakes on this site. I was looking for a different topping for my crab cakes and love this recipe. It is the best red pepper sauce on the site that I have tried. It was fresh and healthy. I used a sharp deli dijon mustard in this. I used chop on my blender and didn't blend real fine. My guests were impressed with this and you will be also and it really is easy to make. This will be my new crab sauce recipe to use. Read More
(5)