Best 11 Crab Cakes With Red Bell Pepper Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Dive into a culinary journey and tantalize your taste buds with the exquisite flavors of crab cakes adorned with vibrant red bell peppers. Embark on a voyage through a culinary haven where crab cakes, a symbol of coastal charm, are elevated to new heights with the addition of sweet and succulent red bell peppers. Discover the perfect balance of textures and flavors as you explore a realm of culinary delights. This comprehensive guide will unveil the secrets behind crafting exceptional crab cakes, ensuring a harmonious blend of tender crab meat, crisp red bell peppers, and a symphony of aromatic herbs and spices. Prepare to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB CAKES WITH ROASTED RED PEPPER SAUCE



Crab Cakes with Roasted Red Pepper Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 cup cracker meal
1 egg, beaten
1/2 cup milk
12 ounces lump crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
A handful flat leaf parsley, chopped
1 lemon, zested, plus 1 lemon, cut into wedges, for garnish
1 rib celery from the heart of the stalk, finely chopped
Several drops Worcestershire sauce
Several drops hot pepper sauce
2 tablespoons mayonnaise or ranch dressing
Vegetable or canola oil, for frying
1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper
1 cup mayonnaise or reduced fat mayonnaise
1/2 cup prepared chili sauce

Steps:

  • Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
  • For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
  • Serve crab cakes with sauce and lemon wedges.

CRAB CAKES WITH RED BELL PEPPER



Crab Cakes with Red Bell Pepper image

Categories     Sauté     Valentine's Day     Quick & Easy     Crab     Bell Pepper     Gourmet

Yield Serves 2

Number Of Ingredients 12

1/2 pound lump crab meat, picked over
1/4 teaspoon salt
1/2 red bell pepper, minced
1/4 cup unsalted butter
1 1/2 teaspoons fresh lemon juice
2 tablespoons lightly beaten egg
1 1/2 teaspoons Worcestershire sauce
1 hard-boiled large egg, one half chopped fine and, for garnish, the other half quartered
1/3 cup fresh white bread crumbs
1 tablespoon vegetable oil
lemon wedges for garnish if desired
bottled tartar sauce as an accompaniment if desired

Steps:

  • In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
  • In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.

CRAB CAKES



Crab Cakes image

Provided by Ina Garten

Categories     appetizer

Time 1h5m

Yield 26 mini crab cakes; 6 to 8 servings

Number Of Ingredients 21

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
For frying
4 tablespoons unsalted butter
1/4 cup olive oil

Steps:

  • Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
  • Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

CRAB CAKES



Crab Cakes image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24

Number Of Ingredients 11

2 pounds lump crabmeat, picked over for cartilage
1 cup dried breadcrumbs
1 cup mayonnaise, store-bought or homemade
2 large eggs
1 red bell pepper, stem, seeds, and ribs removed, cut into 1/8-inch dice
1 yellow bell pepper, stem, seeds, and ribs removed, cut into 1/8-inch dice
1/2 cup fresh cilantro leaves, chopped
4 scallions, chopped
Coarse salt and freshly ground black pepper
Vegetable oil, for frying
Cilantro-Lime Mayonnaise

Steps:

  • Preheat oven to 250 degrees. In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, eggs, peppers, cilantro, and scallions; mix well. Season with salt and pepper. Shape mixture into twenty-four 2-inch-round patties.
  • Heat 1/2-inch of oil in a large skillet over medium high heat until hot but not smoking. Working in batches, add crab cakes, and cook until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined baking sheet to drain, and place in oven to keep warm. Repeat with remaining crab cakes. Serve with Cilantro-Lime Mayonnaise, if desired.

RED BAR CRAB CAKES



Red Bar Crab Cakes image

This recipe was given to us at the Red Bar in Grayton Beach, Florida. They make the best crab cakes I've ever tasted. They're served with a Lemon beurre blanc sauce drizzeled over them recipe not included... I still have to find a good one, but this is a start. The recipe was originally entitled "Olivier's Crab Cakes", but most patrons of the restaurant would not recognize them by that name.

Provided by Ian Magary

Categories     Crab

Time 4h8m

Yield 20 serving(s)

Number Of Ingredients 18

3 lbs blue jumbo lump crab meat
1 whole onion (diced)
1 bunch green onion (diced)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
1 whole garlic clove (minced)
1 cup parsley (chopped)
1/2 cup fresh basil (chopped)
2 tablespoons garlic powder
1 tablespoon dried thyme
salt
black pepper
1/4 lb butter
1 quart heavy cream
6 tablespoons flour
2 cups breadcrumbs
1 cup Dijon mustard
3 tablespoons olive oil

Steps:

  • To bind the crabmeat, melt 6 tbsp of butter and cook the onions, peppers, and garlic until transparent.
  • Add remaining butter till melted on low heat.
  • Add flour. Mix well with butter and vegetables until it becomes a light roux.
  • Add cream, mustard, basil, garlic powder and thyme. Leave on low heat, stirring frequently unitl very thick. Cool the sauce at room temperature.
  • Take the crabmeat, mix the sauce with the bread crumbs until you get a dough. Make 3-ounce patties (make sure they're neither sticky nor dry). Refrigerate at least 3 hours.
  • To cook, in 3 tbsp olive oil, sear the crab cakes, lightly dipped in flour and fry to a golden brown.
  • Try a lemon beurre blanc or roasted peppers sauce for drizzling over the top.

CHEF JOHN'S CRAB CAKES



Chef John's Crab Cakes image

These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h23m

Yield 4

Number Of Ingredients 11

8 saltine crackers, finely crushed
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper
1 pound fresh crabmeat, well drained
¼ cup dry bread crumbs
2 tablespoons butter

Steps:

  • Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
  • Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
  • Sprinkle breadcrumbs on a plate.
  • Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
  • Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g

CRAB CAKES WITH RED PEPPER SAUCE



Crab Cakes with Red Pepper Sauce image

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.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 22

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

Steps:

  • 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.

Nutrition Facts : Calories 241 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 576mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

ULTIMATE CRAB CAKES



Ultimate Crab Cakes image

We combined lump crab meat with Swiss cheese, red bell pepper, mayo and Dijon mustard for pub-worthy crab cakes that can be ready in just 35 minutes.

Provided by Arlene Cummings

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 13

2 eggs, beaten
1/2 medium red bell pepper, seeded, finely chopped (1/2 cup)
2 medium green onions, finely chopped (2 tablespoons)
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
2 teaspoons seafood seasoning (from 6-oz container)
1 teaspoon Dijon mustard
1 lb lump crab meat
1 cup shredded Swiss cheese (4 oz)
Salt and pepper to taste
1 1/2 cups Progresso™ lemon pepper panko crispy bread crumbs
Vegetable oil for frying
Tartar sauce

Steps:

  • Line cookie sheet with waxed paper. In large bowl, mix egg, bell pepper, green onions, parsley, mayonnaise, seafood seasoning and mustard. Gently stir in crab meat and Swiss cheese. Season to taste with salt and pepper. Shape into 8 patties.
  • Dip both sides of each crab cake into bread crumbs, pressing crumbs into cake with hands to completely cover; place on cookie sheet. Refrigerate about 20 minutes to firm up crab cakes.
  • In 12-inch skillet, heat oil over medium heat. Add patties; cook until golden brown on both sides, being very careful when flipping so patties do not fall apart. Serve warm with tartar sauce.

Nutrition Facts : ServingSize 1 Serving

CRAB CAKES WITH ROASTED RED-PEPPER DIP



Crab Cakes with Roasted Red-Pepper Dip image

Crab cakes with roasted red-pepper dip can be prepared in advance and sauteed before your dinner guests arrive.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 dozen

Number Of Ingredients 16

1 tablespoon unsalted butter
10 tablespoons olive oil
1 small red onion, finely diced
1 small red bell pepper, finely diced
4 stalks celery, finely diced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot-pepper sauce
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
3/4 cup breadcrumbs
1/4 cup finely chopped fresh basil
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 large eggs, lightly beaten
Roasted Red-Pepper Dip for Crab Cakes

Steps:

  • In a large skillet, heat butter and 2 tablespoons olive oil over medium heat. Add onion, bell pepper, celery, Worcestershire sauce, pepper sauce, salt, and pepper; saute until the vegetables have softened, 8 to 10 minutes. Let cool to room temperature.
  • Transfer the cooled vegetable mixture to a medium bowl. Add crabmeat, breadcrumbs, basil, mayonnaise, mustard, and eggs, and stir to combine well. With your hands, shape mixture into 2-inch patties.
  • Heat oven to 250 degrees. In a large saute pan, heat 4 tablespoons olive oil over medium heat. Add 8 to 10 crab cakes, and cook until golden brown, 1 to 2 minutes on each side. Drain on paper towels. Transfer crab cakes to a baking sheet, and keep warm in the oven. Repeat, cooking the remaining crab cakes, adding remaining 4 tablespoons olive oil as needed. Serve hot with roasted red-pepper dip.

LORI'S FAMOUS CRAB CAKES



Lori's Famous Crab Cakes image

These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!

Provided by SLJ6

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 45m

Yield 6

Number Of Ingredients 17

⅓ cup dry bread crumbs
¼ green bell pepper, seeded and diced
¼ red bell pepper, seeded and diced
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
½ teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
¼ teaspoon Old Bay TM seasoning
¼ teaspoon dry mustard
¼ teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
½ cup dry bread crumbs
1 cup canola oil for frying

Steps:

  • In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
  • Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g

ROASTED RED PEPPER SAUCE FOR CRAB CAKES



Roasted Red Pepper Sauce for Crab Cakes image

Also good on grilled fish and grilled chicken. Different from those posted here already and easy, made with ingredients you probably keep on hand: jar roasted red peppers, garlic cloves, olive oil, lemon juice, red pepper sauce, mayo and salt and pepper. You can use low fat mayo to cut calories. For about 10 crab cakes, using 1 lb. crab, you may want to make half the recipe. We had a lot left over.

Provided by Oolala

Categories     Sauces

Time 2m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 8

1 (7 ounce) jar roasted red peppers, drained
2 -3 garlic cloves
2 tablespoons olive oil
1 tablespoon lemon juice
1 dash red pepper sauce
1 cup mayonnaise
salt, to taste
pepper, to taste

Steps:

  • Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
  • Add mayonnaise and process until combined.
  • Season with salt and pepper to taste.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 200.5, Fat 17.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 732.9, Carbohydrate 11.2, Fiber 0.4, Sugar 2.6, Protein 0.7

Tips:

  • For the best results, use fresh crab meat. Frozen crab meat can be used, but it will not have as much flavor.
  • Be gentle when mixing the ingredients together. Overmixing will make the crab cakes tough.
  • Form the crab cakes into 1-inch thick patties. Any thicker and they will not cook evenly.
  • Sear the crab cakes in a hot skillet until they are golden brown on both sides. This will help to keep them from falling apart.
  • Bake the crab cakes in a preheated oven until they are heated through. This will take about 10 minutes.
  • Serve the crab cakes immediately with your favorite dipping sauce.

Conclusion:

Crab cakes are a delicious and easy-to-make seafood dish. They can be served as an appetizer, main course, or even as a sandwich. With a few simple tips, you can make crab cakes that are sure to impress your friends and family.

Related Topics