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Crab Cakes with Red Pepper Horseradish Sauce


  • 1 lb. lump crab-meat
  • 1 egg beaten
  • 1/4 c. mayonnaise
  • 1 c. dried panko bread crumbs divided
  • 1/4 c. chives chopped or 3 green onions, sliced very thin
  • 1/4 c. parsley chopped
  • 1/2 c. finely chopped red bell pepper
  • 1/8 - 1/4 tsp. cayenne pepper
  • 1/2 tsp. dry mustard
  • 1 Tbsp. lemon juice
  • 5-6 Tbsp. cooking oil
  • Red Pepper Horseradish Sauce:
  • Red Pepper Horseradish Sauce
  • 1/4 c. mayonnaise
  • 1/4-1/2 c. cream**
  • 1 roasted red pepper pureed
  • 2 Tbsp. horseradish
  • 1 tsp. Worcestershire Sauce


  1. Pick over the crab-meat discarding all shells. Mix the crab-meat 1/4 c. mayonnaise, green onion, red bell pepper and parsley, salt and pepper to taste and cayenne pepper and 1/3 cup panko bred crumbs. Gently mix and form into eight patties. Coat the outside of each patty with the remaining 3/4 cup breadcrumbs and brush off loose crumbs.
  2. Heat oil in skillet. Fry crab cakes in small batches 3-4 at a time until golden brown on each side, 2-3 minutes per side. Drain on paper towels and serve with the red pepper horseradish sauce.
  3. **The next time I make this sauce I will replace the cream with sour cream.  The cream made a thinner sauce and I think the sour cream would add a little more tartness and creaminess.