Crab Cakes with Roasted Red-Pepper Dip

3 dozen

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


  • 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

  • ½ teaspoon Worcestershire sauce

  • ¼ teaspoon hot-pepper sauce

  • ½ teaspoon coarse salt

  • ½ teaspoon freshly ground black pepper

  • ½ pound lump crabmeat, drained and picked to remove shells

  • ¾ cup breadcrumbs

  • ¼ cup finely chopped fresh basil

  • ½ cup mayonnaise

  • 2 teaspoons Dijon mustard

  • 2 large eggs, lightly beaten

  • Roasted Red-Pepper Dip for Crab Cakes


  1. 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.

  2. 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.

  3. 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.

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