BB&W Recipe Exchange

Jumbo Lump Meat Crab Cakes with Roasted Pepper Sauce

Jumbo Lump Meat Crab Cakes

Here is a crab cake recipe for those of you who like to try to improve an old classic, a recipe for Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce. The sauce gives a refreshing new flavor to the crab cakes.


1 pound of Jumbo Lump Crabmeat (fresh or canned)

1 egg

1/2 teaspoon Fresh Lemon Juice

1/4 cup Mayonnaise

1/4 cup Dijon Mustard

1/2 Onion finely chopped

1/2 Red Pepper finely chopped

1/2 cup Saltine Crackers crumbled

1 teaspoon Worcestershire Sauce

1 teaspoon Old Bay Seasoning (no salt version)

Fresh Parsley

Mix all ingredients well except Crabmeat.

Break up lumps of Crabmeat but not too small, and gently fold into other ingredients.

Form patties and refrigerate for at least one hour. If you don’t do this, the patties will completely fall apart when you fry them. I was running a little late, so I put them in the freezer for 30 minutes. It worked!

Heat up some Olive Oil and Butter.

Brown both sides for about 4 or 5 minutes or until crispy brown.



Roasted Red Pepper Sauce


1 large Roasted Red Pepper (just burn the skin off)


1 clove of Fresh Garlic

Sprinkle of Old Bay Seasoning (the salt free version)

1/2 stalk of Celery

1/2 Onion

Dash of White Pepper

Dash of Sea Salt

1/2 cup Dijon Mustard

1 cup Mayonnaise

Puree all ingredients except Dijon Mustard and Mayonnaise in a food processor or blender.

Mix puree with Dijon Mustard and Mayonnaise.

Refrigerate until ready to serve. Drizzle over Crab Cakes.

Serving Suggestion

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