Easy Crab Cakes with Creamy & Roasted Red Pepper Sauce

Recipe posted in: Lunch/Dinner
zesty crab cakes with creamy roasted pepper sauce

These easy and zesty Crab Cakes with Creamy Roasted Red Pepper Sauce take your typical crab cake to a whole other level. Although they’re delicious on their own, we think the homemade roasted pepper sauce adds a little something special.

Cooking Tip: Although you can use canned crab meat, fresh lump crab meat is far superior in these crab cakes.

Can’t get enough seafood? Check out these other South Beach-approved recipes:

Phase: Weight Maintenance Phase

Servings: 4

Nutrition Information

  • 2.5 Healthy Fat
  • 1 Protein
  • 1 Good Carbohydrates
  • 0.5 Vegetables


  • Creamy Pepper Sauce
  • 2 whole jarred roasted red peppers, drained
  • 1/2 cup mayonnaise
  • Ground black pepper
  • Crab Cakes
  • 1 teaspoon extra virgin olive oil
  • 1/2 onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 egg white
  • 2 tablespoons ground walnuts
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons crab boil seasoning, such as Old Bay
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon celery seeds, crushed
  • 1/2 teaspoon ground paprika
  • 1 pound lump crabmeat, flaked and drained
  • 1/2 teaspoon hot-pepper sauce
  • 1 cup fresh whole wheat bread crumbs
  • Sprig Italian parsley, for garnish


  1. To make the sauce: Puree the roasted peppers in a food processor or blender. Add the mayonnaise and black pepper as desired and process briefly to combine. Transfer to a small bowl.
  2. To make the crab cakes: Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and celery and cook for 5 minutes, or until soft. Remove to a large bowl.
  3. Stir in the egg white, walnuts, parsley, mayonnaise, lemon juice, crab boil seasoning, Worcestershire sauce, mustard powder, celery seeds, and paprika. Blend with a fork. Stir in the crab meat and hot-pepper sauce. Mix thoroughly. Form into 8 patties. Place the breadcrumbs in a shallow bowl. Roll the patties in the breadcrumbs to coat completely.
  4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Working in batches if necessary, add the crab cakes and cook for 2 minutes. Cover and cook for 1 minute longer, or until browned on the bottom. Coat the tops with cooking spray and turn over. Cook for 2 minutes longer, uncovered, or until golden brown. Serve with the sauce dolloped in dots on the plate. Garnish with the parsley.