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    Home » Appetizers

    Crabcakes with Roasted Red Pepper Aioli

    Published: Dec 10, 2019 · Modified: Dec 11, 2024 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

    Yum
    Jump to Recipe Print Recipe

    Seafood is one of my favorite food groups and crabcakes are right at the top of the list. However, it's hard to find one -- either in a recipe or at a restaurant -- that has recognizable pieces of crab, and is not fried. This recipe for Crabcakes with Roasted Red Pepper Aioli meets all of my criteria.

    Crabcakes on a lettuce-lined white platter with a white linen napkin beside all on a navy blue cloth

    How beautiful is that Dungeness? I've only made the recipe with this kind of crab, but I'm sure it would be delicious with other varieties as well. If any of you Marylanders try it with blue crab, please let me know!

    One washed and cleaned Dungeness crab ready to be shelled

    I usually buy the whole crab and shell it myself because fresh shelled crab is pricey! I prefer spending my time doing this work than spending my money. The crab I bought was just over 2 pounds and I got almost 12 ounces of meat from it.

    Cracking the shells and getting all the meat out.
    Bowl full of cracked Dungeness crabmeat and the shells laying on the side

    To make the Crabcakes with Roasted Red Pepper Aioli, make the cakes first. Mix the crab with celery, chives, mayonnaise, Dijon mustard, an egg (not shown in the photo), a splash of hot sauce, and a little of the panko crumbs.

    Mix-ins for the crab laying on a cutting board

    Mix gently to avoid breaking up the crab too much. You still want recognizable pieces of crab in the crabcake.

    Put the remaining cup of panko on a small platter or plate. Gently shape the crab mixture and put it in the panko, coating it on all sides.

    Crab mixture in a bowl with two formed crabcakes in the panko bread crumbs

    Put the crabcakes on a parchment lined baking sheet and bake for 15-18 minutes until they are golden brown.

    Nine beautiful crabcakes on a parchment-lined baking sheet

    To make the aioli

    While they bake, make the aioli. Of course, you can make your own mayonnaise, but if convenience is paramount, there's no harm in using a good, store-bought mayonnaise. Just combine all the ingredients and store in the refrigerator until you're ready to serve.

    Bowl with mayonnaise on a cutting board with lemon halves, chives, roasted red peppers, and garlic cloves

    When the crabcakes are done, move them to a platter, top them with a bit of the aioli, and garnish with a cross of chives. Serve them warm, but don't hesitate to eat the leftovers cold. They are delicious either way!

    Close-up of crabcakes with aioli on top with chives as garnish

    Recipe

    Crabcakes on a lettuce-lined white platter with a white linen napkin

    Crabcakes with Roasted Red Pepper Aioli

    Tammy Circeo
    Crabcakes are one of my favorite things and this recipe delivers both decadence and deliciousness! As pictured, they are ample for an entree, but you can make them smaller and they are a super special appetizer.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 18 minutes mins
    Total Time 33 minutes mins
    Course Appetizer, Dinner
    Cuisine American
    Servings 9 3-inch cakes

    Ingredients
      

    • 12 ounces shelled, cooked crab
    • ¼ cup celery finely diced
    • ¼ cup chives chopped fresh
    • ¼ cup mayonnaise
    • 1 large egg
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon hot sauce
    • 1¼ cup panko bread crumb, divided See Notes

    For the Red Pepper Aioli

    • ⅓ cup mayonnaise
    • ¼ cup roasted red peppers canned, drained, and chopped (See notes)
    • 1 Tablespoon fresh chives finely chopped
    • 2 Tablespoons lemon juice
    • 1 teaspoon garlic finely chopped

    Instructions
     

    • Heat oven to 475°F.
    • Sort through the crab and discard any bits of shell.
    • In a bowl, combine celery, chives, mayonnaise, egg, mustard, and hot sauce. Mix well, then add it to the crab and ¼ cup of the panko. Gently mix.
    • Put the remaining cup of panko in a shallow plate. Shape the crab mixture into rounds in the size you want, turn carefully in the panko to coat on all sides. Place cakes slightly apart on a parchment paper lined baking sheet.
    • Bake till golden brown, 15-18 minutes. Transfer cakes to a platter, top with Red Pepper Aioli, and garnish with fresh chives. Serve warm.

    For the Red Pepper Aioli

    • Combine all of the ingredients for the aioli in a small bowl. Keep in the refrigerator till ready to serve. Can be made ahead.

    Notes

    The prep time listed is if you don't have to shell the crab! If you have that chore ahead of you, be sure to allow enough time. You can buy fresh crab already shelled, but be prepared for a prettier price than the one for unshelled. Both prices are pretty so pick your poison! 🙂 
    You can most certainly use gluten-free panko crumbs or even finely ground dried bread crumbs. However, if you don't have a gluten-intolerance, you'll really enjoy the texture that real panko bread crumbs have. 
    Buy whole roasted red peppers and chop them yourself so that you can get a small enough dice. 
    Although it's advised to serve these warm, I can attest to the fact that they are delicious cold, too. 
    You can make these large enough (about 3 inches) to make two per person for an entrée (serving 4) or 25-27 (1 inch) for bite-sized appetizers. 
    Keyword crabcake, crabcakes
    Yum

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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