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Crab Cakes with Red Pepper Sauce


  • 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
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutrition Facts

1 each: 241 calories, 14g fat (3g saturated fat), 51mg cholesterol, 576mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 12g protein.


Average Rating: 4.5
  • Maggiej19
    Feb 13, 2013

    These are perfect!

  • justmbeth
    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.

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