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Doc’s Crab Cakes with Roasted Red Pepper Sauce


Crab Cakes

  • 16 oz. lump crab meat
  • 2 lemons
  • 1 egg
  • ½ cup low fat mayonnaise
  • ½ cup CarbquikTM (available in our office pantry, see below for more information)
  • 4 scallions, whites only, chopped
  • 2 T fresh herbs: Doc used dill, mint, chives, 1 leaf sage, thai basil, chopped together finely
  • ½ t Old Bay seasoning (If you don’t use the fresh herbs, increase this to 1 Tablespoon)
  • 1 t hot sauce
  • Salt, pepper and red pepper flakes to taste

Roasted Red Pepper Sauce

  • 6 red bell peppers
  • 2 T extra virgin olive oil
  • 1 T chopped fresh herbs, as above
  • 2 medium cloves garlic, roasted with peppers
  • Salt, pepper and red pepper flakes to taste


Roasted Red Pepper Sauce

  1. Cut off the tops of peppers and remove seeds.
  2. Roast in a 425 degree oven until browned. Roast the garlic cloves with the peppers.
    Remove skins and discard.
  3. In a blender, combine roasted peppers, roasted garlic, olive oil and chopped fresh herbs.
  4. Blend until almost smooth – leave a bit chunky.
  5. Place in a bowl and add salt, black pepper and red pepper flakes to taste.

Crab Cakes

  1. Place crab meat in a bowl and squeeze on the juice of 1 lemon.
  2. Add 2 T fresh herbs and Old Bay seasoning.
  3. In a small bowl, mix together the egg and mayonnaise, add to crab meat.
  4. Mix in CarbquikTM, scallions, hot sauce, salt, pepper and red pepper flakes.
  5. Form into patties – 1 pound of crab meat will make 4 large crab cakes.

There are two ways you can cook your crab cakes:

  • Sauté method: Cook in a lightly oiled sauté pan over medium-low heat, 5 to 7 minutes on each side, until browned.
  • Baking method: Bake cakes at 350 degrees for about 15 minutes, and then broil for 2 minutes.

Serve the crab cakes with a squeeze of lemon juice over them and with the Roasted Red Pepper Sauce on the side.


For more information about CarbquikTMclick here. We sell CarbquikTM in our pantry at our Pembroke Pines location.

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