Skip to main content New this month
Get the Allrecipes magazine

Crab Cakes with Red Pepper Sauce

Rated as 4.59 out of 5 Stars

"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"
Added to shopping list. Go to shopping list.

Ingredients

50 m servings
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

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

Reviews

Read all reviews 26
Most helpful
Most positive
Least positive
Newest

The recipe mentions adding honey to the sauce but I do not see an amount. How much honey should be added?

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 ...

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 ...

The Red Pepper Sauce was to die for. I substituted Jalapeno Mustard (Black Bear brand at Target)for the Dijon. Wonderful!

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 c...

I only made the sauce, but it was very good! I think a little less dijon would have been fine too.

Great sauce! I use this sauce with the "My crab Cakes" recipe from this site.

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 o...

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 s...