Crab Cakes 1

Crab Cakes with Red Pepper

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 1

Crab Cakes with Red Pepper

Marla Hingley
These crab cakes rival any I've had in a restaurant! Serve these crab cakes with a salad or as an appetizer.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2

Ingredients
  

  • 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
  • 1/2 cup red pepper finely chopped
  • 1 Tbsp red or green onion green part only, finely chopped
  • 2 Tbsp GF mayonnaise
  • 3/4 tsp dry mustard
  • Salt to taste
  • 1/4 tsp hot pepper sauce
  • 4 Tbsp olive oil

Instructions
 

  • Sauté red peppers and celery in 1 Tbsp of oil until soft, then set aside to cool.
  • In a medium mixing bowl, combine egg, 1/2 cup of bread crumbs, peppers, celery, onion, mayonnaise, dry mustard, salt and hot pepper sauce. Gently stir in crab meat just until combined.
  • With wet hands, gently shape mixture into four 1/2 inch thick patties (or you can make them smaller if serving as an appetizer). Mixture will be a moist and crumbly.
  • Place remaining bread crumbs in a shallow bowl and gently coat both sides of each crab cake.
  • 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.
  • Serve immediately with lemon wedges, and a GF cucumber dill dressing.
Tried this recipe?Let us know how it was!
See also
Asiago & Rosemary Crackers (Low Carb)

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

 

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