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, Helendale, California.
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84 Lemon Recipes from Tart to Sweet
VERIFIED BY Taste of Home Test Kitchen
- 1/4 cup mayonnaise
- 1/4 cup minced chives
- 2 tablespoons minced fresh parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon seafood seasoning
- 1/8 teaspoon cayenne pepper
- Dash pepper
- 1 pound lump crabmeat, cartilage removed
- 4 to 5 slices French bread (1 inch thick), crust removed
- RED PEPPER SAUCE:
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 cup chopped sweet red pepper
- 1/4 cup chopped green onions
- 2 tablespoons minced shallots
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- Lemon wedges
- In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, 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.
- 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.
- Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving.
- In a large skillet, melt half of the butter and half of the 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. Yield: 10 servings.
TEST KITCHEN TIP Chilling these delicate crab cakes makes them less fragile during frying.
Originally published as Crab Cakes with Red Pepper Sauce in Test Kitchen Favorites 2004
2005, p162
Reviews forCrab Cakes with Red Pepper Sauce
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MY REVIEW
Reviewed Feb. 13, 2013
"These are perfect!"
MY REVIEW
Reviewed Mar. 23, 2008
Edited Jul. 31, 2016
"I have been using this red pepper sauce with prepared crab cakes for years. I finally made this crab cake recipe from scratch. It was absolutely delicious! I used 16 oz of lump crab cake that I purchased at my local warehouse club. Cartilage was already removed and there was no liquid so it was 16 oz of pure crab. Mix held together well but was moist and flavorful."
