Crab Cakes with Roasted Red Pepper & Garlic Aioli


1 tablespoon vegetable oil
2 tablespoons diced onion
2 tablespoons diced celery
1 small clove garlic, finely minced
2cups fine dry plain breadcrumbs, divided
1 teaspoon minced fresh parsley
1 teaspoon minced fresh tarragon
1 teaspoon Dijon mustard
1/2 teaspoon salt
Dash Worcestershire sauce
Dash Tabasco sauce
1-1/4 pounds crabmeat, picked through for shell bits
1/4 cup finely diced red or yellow bell pepper
Vegetable oil
Salad greens
Roasted Red Pepper & Garlic Aioli


In a small sauté pan over medium heat, add oil and cook onion and celery until softened, 4 -5 minutes. Add garlic and cook 1 minute. Transfer to a medium-size bowl and let cool.

Add 1 cup breadcrumbs, herbs, mustard, salt, Worcestershire, Tabasco, crabmeat, and pepper; mix thoroughly. Form into patties about ½ inch thick and 3-½ inches in diameter.

Spread remaining 1 cup breadcrumbs on a plate. Turn each crab cake in crumbs to coat lightly. Set coated cakes on a wire rack and let dry 15 to 20 minutes.

In a large sauté pan on medium-high setting, heat ¼ inch oil. Add crab cakes, keeping them well separated, and fry until browned and crisp, about 4 minutes per side. Transfer to a plate lined with a paper towel.

Serve on a bed of greens and top with Roasted Red Pepper & Garlic Aioli.

Roasted Red Pepper & Garlic Aioli


9 servings

Preparation Time

1 Hour

Total Time

1 Hour

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