Description Edit

Though you can use canned crabmeat if it's in your cupboard, fresh lump crabmeat is far superior in these crab cakes. Drizzled with a creamy roasted pepper sauce, this is one recipe you'll make again and again.

Ingredients Edit

Creamy pepper sauce Edit

Crab cakes Edit

Directions Edit

Creamy pepper sauce Edit

  1. Puree the roasted peppers in a food processor or blender.
  2. Add the mayonnaise and black pepper as desired and process briefly to combine.
  3. Transfer to a small bowl.

Crab cakes Edit

  1. Heat the oil in a medium nonstick skillet over medium-high heat.
  2. Add the onion and celery and cook for 5 minutes, or until soft. Remove to a large bowl.
  3. Stir in the egg white, walnuts, parsley, mayonnaise, lemon juice, crab boil seasoning, Worcestershire sauce, mustard powder, celery seeds, and paprika.
  4. Blend with a fork.
  5. Stir in the crabmeat and hot-pepper sauce. Mix thoroughly.
  6. Form into 8 patties.
  7. Place the bread crumbs in a shallow bowl. Roll the patties in the bread crumbs to coat completely.
  8. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  9. Working in batches if necessary, add the crab cakes and cook for 2 minutes.
  10. Cover and cook for 1 minute longer, or until browned on the bottom.
  11. Coat the tops with cooking spray and turn over. Cook for 2 minutes longer, uncovered, or until golden brown.
  12. Serve with the sauce dolloped in dots on the plate.
  13. Garnish with the parsley.

Nutritional information Edit

Per Serving: 470 Calories | 34g Fat | 5g Saturated Fat | 24g Protein | 17g Carbs | 2g Dietary Fiber | 115mg Cholesterol | 800mg Sodium

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