Food & Cooking Recipes Appetizers Crab Cakes with Roasted Red-Pepper Dip 2.9 (24) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen Crab cakes with roasted red-pepper dip can be prepared in advance and sauteed before your dinner guests arrive. Ingredients 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 Directions 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. Rate it Print