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Thursday, January 26, 2012

Crab Cakes with Roasted Red Pepper Chipotle Sauce

This is a recipe I originally got from http://teriskitchen.com/seafood/crabcakes.html.  The crab cakes are very light and delicious.  I added a little chipotle pepper to the Roasted Red Pepper Sauce to give it a little smoky spice.

I have made it over and over again and it is one of those recipes that everyone asks to have.  This is the best compliment.  My favorite way to serve it is as an appetizer.  I shape the crab mixture into little mini cakes, stack them on a plate and serve the Roasted Red Pepper Sauce with Caper and Dill as a dip (see below).  Alternately, they can be made into larger cakes and served as a meal with a salad.   Really good.

You will need:  for approximately 20 small crab cakes or 6-8 larger ones
  • 2 large eggs
  • 2 tablespoons freshly chopped parsley
  • 1 tsp of dry mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp of mayonnaise
  • 1 tsp lemon juice
  • salt and pepper
  • 1 lb (about 450 g) of cooked crab meat, flaked
  • 1/2 (60g)  cup of fresh bread-crumbs (more if needed)
  • Panko bread crumbs for coating
  • oil for frying
  • Roasted Red Pepper Sauce with Capers and Dill
  1. Beat eggs in medium sized bowl.  
  2. Add parsley, mustard, Worcestershire, mayonnaise, lemon juice, salt and pepper and combine;
  3. Add crab meat and bread-crumbs (mixture will be moist, if it is too wet to handle, add more bread-crumbs);
  4. Make crab balls with the mixture and coat well with panko bread crumbs;
  5. Place in refrigerator until ready to cook (at least 1/2 hour);
  6. Fry balls in batches in oil and drain on paper towel (they can be cooked ahead of time and heated in the oven at 350°F for 10 minutes).
  7. Serve with Roasted Red Pepper Sauce with Capers and Dill.

This Roasted Red Pepper Sauce is delicious and can be served with any fish dish.

You will need:
  • 2 large red peppers, roasted and peeled
  • 1 tbsp fresh dill
  • 1 tbsp fresh parsley
  • 1 tbsp drained capers
  • 2 tbsp sour cream (or crème fraîche)
  • 2 tbsp mayonnaise
  • salt and pepper to taste
  • 1 tsp of seasoned sushi vinegar
  • 1 tsp of honey
  • pinch of chipotle pepper (optional):
This peeler is a great tool to have.  Because of the serrated edge, you can peel fruit and vegetables with very thin skin (like tomatoes, kiwis, mango, etc).  It also stays very sharp.

If you do not want to roast the peppers and have a pepper/tomato peeler*, peel and slice them and sauté for a few minutes in a bit of oil (they need to be tender and sweet for great flavor).  
  1. Purée the peppers with the dill, parsley and capers in a blender or food processor.  
  2. Transfer to bowl and add the sour cream, mayonnaise, honey, vinegar and seasonings.
  3. Blend well.  Serve at room temperature with the warm crab cakes.


  1. This sounds soooo scrumptious. Stefanie and I are planning our next feast!

  2. Anonymous17/11/12

    Excellente sauce! Je l'ai allongee avec de la creme parce que je l'ai servie avec de la sole farcie au crabe. Et malgre que j'habite au Texas, je n'ai pas trouve de chipotle pepper! Avec le piment d'espelette, c'est aussi bon.

    1. Merci Julie, c'est une de mes sauces préférées. Excellent suggestion pour la crème et le piment d'espelette! Bravo.


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