Maryland Crab Cakes with Roasted Red Pepper Sauce



I’ve been craving crab cakes for about a week. And I bet it’s been at least a year since I’ve made crab cakes.  I like them simple – a lot of crab, not a lot of breading, and just a little bit of seasoning.

This is a Maryland crab cake because it uses blue lump crab caught off the shores of the state of Maryland in the US.  The cold Atlantic water makes for a sweeter meat.  It’s the same with lobsters caught in the Atlantic.  A sweeter, cleaner tasting meat.

If you can’t find Blue Lump Crab, you can use any type of crab you have available.  You can even use this recipe for shrimp cakes.

*funny story – I dropped a piece of crab, and my dog who has large ears specifically designed for hearing even a small crumb hit the floor, was on it immediately.  The look on his face was PRICELESS!  He loved it.  The moment they were done cooking, he took off at full speed to his food dish, feet skidding on the floor as he slid around the turn.  He totally thought that was his supper. Sorry bud, these cakes are for people!*

Here is looking all handsome and all ears on the Verdon River in France.  This has nothing to do with crab cakes. It’s just a chance to share a picture of my dog, who helps me cook by staring with an intense and unwavering gaze.  So he should get some credit.

Liam Verdon River

This recipe makes 8 cakes from a pound of crab meat, and are easily converted to Gluten Free. They can be served hot or at room temperature.  Some people eat them cold in a sandwich with a slice of tomato. They also make an INCREDIBLY TASTY Eggs Benedict.

Maryland Crab Cakes with Roasted Red Pepper Sauce

1 pound Blue Lump Crab (make sure there are no shells, and drained of any water)

1/2 C (heaping) crushed Saltine Crackers or same amount Gluten Free Panko crumbs.  Don’t crush them fully into a powder, you want it flaky.  You can add a little bit of salt if going gluten free.

2 t Old Bay Seasoning

1/2 C mayonnaise

1 egg

dash worcestershire sauce

dash dijon mustard

dash hot sauce

grapeseed oil

wax paper lined baking sheet

pan for frying

Roasted Red Pepper Sauce

1/2 cup mayonnaise

3/4 C Roasted Pepper in oil, chopped up

1/2 teaspoon minced garlic

1 sundried tomato in oil, fine chopped

dash of hot pepper sauce

little bit of salt

wax paper lined baking sheet

For the crab cakes – mix the crab and Old Bay seasoning together, then add to the crushed crackers.  In a separate bowl, whisk the remaining ingredients.  Pour into the crab and cracker mix, and using your hands, mix thoroughly. Form into 8 cakes.  You want them to stick together, but don’t break apart those big lumps.  If you need to add a little more mayonnaise or a little more cracker, do so.  Put on the baking sheet and cover.  Refrigerate for an hour.

For the roasted red pepper sauce – add all ingredients to a blender and liquify.  Transfer to a container and refrigerate for an hour. This is pretty addicting and tastes clean and fresh.  I love to dip the snap peas in it, and it doesn’t overwhelm the taste of the crab!

Heat your pan to medium low, and then add enough oil to be at about 1/4 inch depth.  I put four cakes in at a time because I do not want them crowding, but you can fit more in there.  Cook for about 3-5 minutes per side.  This is where those oil splatter screens come in handy.  Transfer to paper towel to soak up any excess oil.  You can keep the first ones warm in an oven at it’s lowest setting, or just do a 2 fry pan method.


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