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Red Pepper Crab Cakes


(From cooking light magazine)
Serving size: 2 crab cakes and about 1 1/2 TBSP mayo mixture
Per servingCalories: 277
Fat: 10.3g; Saturated fat: 0.9g; Monounsaturated fat: 5.3g; Polyunsaturated fat: 2g
Protein: 31g; Carbohydrate: 10.4g; Fiber: 1.4g; Cholesterol: 167mg; Iron: 1.5mg; Sodium: 600mg; Calcium: 125mg

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Rate this recipe 4.7/5 (11 Votes)


  • 1 tablespoon olive oil, divided
  • 1 cup finely chopped red bell pepper
  • 3 tablespoons finely chopped celery
  • 1/4 cup thinly sliced green onions
  • 1 pound lump crabmeat, shell pieces removed
  • 2/3 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh dill, divided
  • 1/4 teaspoon ground red pepper
  • 1 large egg
  • 1 large egg white
  • 1/4 cup canola mayonnaise
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice


Servings 4
Adapted from


Step 1


1. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper, celery, and green onions to pan; sauté for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tablespoon dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 cup crab mixture into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining 2 teaspoons oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
2. Combine remaining 1 tablespoon dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 teaspoons mayonnaise mixture.
Bruce Weinstein and Mark Scarbrough, Cooking Light

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