Spicy Crab Cakes with Roasted Red Pepper Dip

Spicy Crab Cakes with Roasted Red Pepper Dip

  • Prep: 25 min
  • Cook Time: 10 min
  • Total: 35 min
  • Serving: 12 Servings

These crab cakes are far from bland; made with a mix of spices and served with a roasted red pepper dip, your guests will be coming back for seconds and thirds!


  • 2 large eggs
  • 1/2 pound fresh lump crabmeat
  • 1 cup ricotta cheese
  • 1 cup (4 oz.) shredded Monterey Jack cheese with jalapenos
  • 3 tablespoons snipped chives
  • 1/2 teaspoon ground cayenne pepper
  • salt and freshly ground pepper
  • 1 teaspoon garlic powder
  • 3/4 cup fine seasoned dry bread crumbs
  • 1/4 cup olive oil
  • 1 (7 oz.) jar roasted red peppers, drained
  • 1/3 cup mayonnaise
  • 1/4 cup Greek-style yogurt


  1. In a medium-sized bowl, whisk eggs with a fork until blended. Mix in the crab, cheeses, chives, cayenne pepper, salt and pepper and garlic powder. Mix until well blended.
  2. Place breadcrumbs on a flat plate and set aside.
  3. Form each cake into 1/2 inch thick patties and coat with breadcrumbs.
  4. Heat a large sauté pan over medium-high, and heat oil. Fry each cake for a minute and a half on each side. Cakes will be golden brown. Remove cakes and place on paper towel to drain.
  5. In a food processor, process mayonnaise with red peppers. Serve as a dip for the crab cakes.

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