Spicy Cheesy Crab Cakes with Roasted Red Pepper Sauce
Sink your teeth into these Spicy Cheesy Crab Cakes with Roasted Red Pepper Sauce, a seafood lover’s dream packed with bold flavors and a touch of heat. Delicately crafted with lump crab meat, shredded cheddar cheese, and a hint of cayenne pepper, these golden-brown patties are pan-fried to perfection for a crisp exterior and a tender, cheesy interior. The zesty homemade roasted red pepper sauce, blended with sour cream and a dash of paprika, pairs beautifully with the crab cakes, adding a smoky-sweet finish. Perfect for a dinner party appetizer or a decadent main course, this recipe takes just 40 minutes to prepare and is sure to impress with its gourmet flair. Garnish with fresh parsley or a squeeze of lemon for a vibrant and irresistible touch!
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Recipe Information
Ingredients
- 1 lb Lump crab meat
- 1 cup Panko breadcrumbs
- 0.5 cup Shredded cheddar cheese
- 0.25 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 large Egg
- 2 stalks Green onion
- 2 tbsp Fresh parsley, chopped
- 1 clove Garlic, minced
- 0.5 tsp Cayenne pepper
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 3 tbsp Vegetable oil
- 1 cup Roasted red peppers (jarred or fresh, drained)
- 0.5 cup Sour cream
- 1 tbsp Lemon juice
- 0.5 tsp Paprika
Instructions
In a large mixing bowl, combine the lump crab meat, panko breadcrumbs, shredded cheddar cheese, mayonnaise, Dijon mustard, and egg.
Finely chop the green onions and parsley, then add them to the bowl along with the minced garlic, cayenne pepper, salt, and black pepper. Mix gently to combine, being careful not to break up the crab meat too much.
Using your hands or a scoop, form the mixture into 8 evenly sized patties, about 1 inch thick. Place the patties on a parchment-lined baking sheet and refrigerate for 15 minutes to firm up.
While the crab cakes are chilling, prepare the roasted red pepper sauce. In a blender or food processor, combine the roasted red peppers, sour cream, lemon juice, and paprika. Blend until smooth, then transfer to a small serving bowl.
Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully place the crab cakes into the skillet. Cook for 3-4 minutes on each side, or until golden brown and heated through.
Remove the crab cakes from the skillet and drain them on a plate lined with paper towels.
Serve the crab cakes warm with the roasted red pepper sauce on the side and garnish with extra parsley or a wedge of lemon if desired.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.0 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 265 mg | 20% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
