Crab Cakes with Red Pepper Sauce


  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh chives
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • 1 pound lump crabmeat, cartilage removed
  • ½ c bread crumbs

Red Pepper Sauce:

  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped green onions
  • 1/4 cup Dijon mustard
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons minced red onion
  • 2 teaspoons parsley
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Lemon wedges


In a large bowl, combine mayonnaise, chives, parsley, lemon juice, paprika, pepper, crabmeat and bread crumbs. mix well.Shape 1/4 cupfuls of crab mixture into patties. Meanwhile, for sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, sour cream, onion, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. Refrigerate until serving.

In a large skillet, melt half of butterand half of oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.