Crab Cakes with Red Pepper

Crab Cakes 1

These crab cakes rival any I’ve had in a restaurant! Finely chopping the red pepper and celery are the key to the perfect texture and flavor of these crab cakes.  Serve on top of a fresh salad or as an appetizer.

Crab Cakes 1

Crab Cakes with Red Pepper
Prep time:
Cook time:
Total time:
Serves: 2
These crab cakes rival any I've had in a restaurant! Serve these crab cakes with a salad or as an appetizer.
  • 1 6 oz. can of chunk crabmeat, drained
  • 1 egg, slightly beaten
  • 1 cup fine dry GF bread crumbs, divided
  • 2 Tbsp celery, finely chopped
  • ½ cup red pepper, finely chopped
  • 1 Tbsp red or green onion (green part only), finely chopped
  • 2 Tbsp GF mayonnaise
  • ¾ tsp dry mustard
  • Salt to taste
  • ¼ tsp hot pepper sauce
  • 4 Tbsp olive oil
  1. Sauté red peppers and celery in 1 Tbsp of oil until soft, then set aside to cool.
  2. In a medium mixing bowl, combine egg, ½ cup of bread crumbs, peppers, celery, onion, mayonnaise, dry mustard, salt and hot pepper sauce. Gently stir in crab meat just until combined.
  3. With wet hands, gently shape mixture into four ½ inch thick patties (or you can make them smaller if serving as an appetizer). Mixture will be a moist and crumbly.
  4. Place remaining bread crumbs in a shallow bowl and gently coat both sides of each crab cake.
  5. In a large skillet, heat oil over medium heat. Add crab cakes, cover and cook about 5 minutes, then remove lid and flip to cook another 3-5 minutes or until golden brown and heated through.
  6. Serve immediately with lemon wedges, and a GF cucumber dill dressing.

Try these warm crab cakes over a fresh salad with creamy herb dressing



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