Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce
This was my mom’s special occasion recipe. Birthdays, celebrations, holidays, or just a night that felt a little extra important — she would make jumbo lump crab cakes and serve them with the creamiest roasted red pepper sauce. It always meant something.
There are certain meals that instantly take you back to a moment — and for me, it’s this sauce. Plus it being on these crab cakes. Even more fun, since I can’t get my moms actual crab cake recipe, this is my father-in-laws crab cake recipe and its truly incredible. So having these two recipes combined, it is magical!
Golden, buttery, and packed with jumbo lump crab, these are simple in the best way. The crab is the star. The Saltines give them that classic texture. And when you serve them with a silky roasted red pepper sauce underneath, they feel worthy of any celebration.
Golden on the outside, tender and packed with jumbo lump crab inside, and finished with a silky roasted red pepper cream sauce that felt restaurant-worthy but came straight from our kitchen.
Now I make this when I want dinner to feel special — and every time, it tastes like home. and it will, for you too!
And yes, I need to redo these photos but wanted to get this up ASAP!!
Why You’ll Love These Crab Cakes
- Made with jumbo lump crab meat
- Saltine cracker crumbs for traditional texture
- Minimal filler
- Cooked slowly in butter for a golden crust
- Optional Old Bay and Tabasco for extra flavor
What Makes a Truly Great Crab Cake?
There are a lot of crab cake recipes out there. Here’s what makes this one different:
1. Jumbo Lump Crab Meat
The large pieces stay intact. You don’t shred them. You don’t mash them. The crab should be visible.
2. Minimal Filler
Just enough crushed Saltine crackers to bind — not overwhelm.
3. Butter, Not Oil
Cooking slowly in butter creates that golden crust without drying them out.
4. Low and Slow Cooking
If you cook crab cakes too quickly, the outside dries before the inside warms through. Gentle heat is key.
Ingredients
For the Crab Cakes
- 1lb jumbo lump crabmeat
- ½ cup crushed Saltine cracker crumbs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon or yellow mustard
- 1 egg, beaten
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- Optional: 5–6 dashes Tabasco sauce
- Optional: ⅓–½ teaspoon Old Bay seasoning
- Butter, for cooking
For the Creamy Roasted Red Pepper Sauce
- 3 large red bell peppers
- 1 small shallot, finely diced
- 2 tablespoons finely diced yellow onion
- 1–2 cloves garlic, minced
- 1–2 tablespoons olive oil or butter
- ¼–½ cup heavy cream
- Salt and freshly cracked black pepper
- Optional: squeeze of fresh lemon
Why Roasting the Peppers Matters
Roasting the red bell peppers until blistered and blackened deepens their natural sweetness and adds subtle smokiness.
Steaming them after roasting loosens the skins so they peel off easily — leaving you with soft, intensely flavored flesh that blends beautifully into a smooth sauce.
Jarred roasted red peppers will work in a pinch, but freshly roasted peppers create a noticeably brighter, more layered flavor.
This sauce is what takes these crab cakes from classic to unforgettable.
It’s silky. Slightly sweet from the roasted red peppers. Savory from the shallots and garlic. And finished with just enough cream to make it feel rich — without overpowering the crab.
It doesn’t sit on top of the crab cake.
It pools underneath it.
It becomes part of the bite.
How to Make the Roasted Red Pepper Sauce
1. Roast the Peppers
Preheat oven to 450–475°F.
Place whole red bell peppers on a baking sheet. Lightly drizzle with olive oil and sprinkle with salt. Roast for 20–30 minutes, turning once or twice, until the skins are blistered and blackened.
Transfer peppers to a bowl and cover tightly with foil or plastic wrap. Let steam for 10–15 minutes.
Peel off the skins, remove stems and seeds, and set aside.
2. Sauté the Aromatics
In a skillet over medium-low heat, add olive oil or butter.
Add shallot and onion with a small pinch of salt. Cook 4–5 minutes until soft and translucent.
Add garlic and cook 30–60 seconds until fragrant.
3. Blend the Sauce
Add roasted peppers and sautéed mixture to a blender. Blend until smooth.
With blender running, slowly add ¼ cup heavy cream. Blend until silky. Add more cream as needed for desired consistency.
Season with salt, pepper, and a small squeeze of lemon if serving with seafood.
If the sauce is too thick, add a splash of water or broth. If too thin, simmer gently for a few minutes to reduce.
How to Make the Crab Cakes
1. Prepare the Crab
Gently pick through the crabmeat to remove any bits of shell, being careful not to break up the large lumps.
Lightly combine the crabmeat with the crushed Saltine cracker crumbs.
2. Mix the Binding Ingredients
In a separate bowl, combine:
- Mayonnaise
- Mustard
- Beaten egg
- Parsley
- Worcestershire sauce
- Optional Tabasco and Old Bay
Pour over the crab mixture and gently fold together. Do not overmix — the large pieces of crab should remain intact.
3. Form and Chill
Shape into 4 or more patties.
Refrigerate if needed to help them firm up.
Remove from the refrigerator a few hours before cooking so they aren’t ice cold in the center.
4. Cook Slowly in Butter
Heat ample butter in a skillet over low to medium heat.
Pan-fry the crab cakes slowly until golden brown on each side.
Avoid high heat — cooking them too quickly will dry out the outside before the inside is warmed through.
For an alternative method, bake first and finish in butter for extra golden color.
Pro Tips for Perfect Crab Cakes
- Chill before cooking if the mixture feels soft.
- Don’t overcrowd the pan.
- Flip only once.
- Use a thin spatula to keep them intact.
- Let them rest 2–3 minutes before serving.
How to Serve
Spoon the roasted red pepper sauce onto a plate and place the crab cake on top. Garnish with parsley or a squeeze of lemon.
Serve with:
- A simple arugula salad
- Angel Hair or pasta of choice
- A crisp white wine
Make Ahead & Storage
Make Ahead:
Form the patties up to 24 hours in advance and refrigerate covered.
Freezing:
Freeze uncooked crab cakes on a parchment-lined tray, then transfer to an airtight container. Thaw overnight before cooking.
Leftovers:
Reheat gently in a skillet with butter — avoid microwaving to preserve texture.
Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce
Ingredients
For the Crab Cakes
- 1 lb jumbo lump crabmeat
- ½ cup crushed Saltine cracker crumbs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon or yellow mustard
- 1 egg beaten
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- 5 –6 dashes Tabasco optional
- ⅓ –½ teaspoon Old Bay seasoning optional
- 3 –4 tablespoons butter for cooking
For the Creamy Roasted Red Pepper Sauce
- 3 large red bell peppers
- 1 small shallot finely diced
- 2 tablespoons finely diced yellow onion
- 1 –2 cloves garlic minced
- 1 –2 tablespoons olive oil or butter
- ¼ –½ cup heavy cream
- Salt and freshly cracked black pepper
- Squeeze of fresh lemon optional
Instructions
Make the Roasted Red Pepper Sauce
- Preheat oven to 450–475°F. Place whole red bell peppers on a baking sheet, drizzle lightly with olive oil, and sprinkle with salt.
- Roast 20–30 minutes, turning once or twice, until skins are blistered and blackened.
- Transfer peppers to a bowl and cover tightly. Let steam 10–15 minutes. Peel off skins and remove stems and seeds.
- In a skillet over medium-low heat, sauté shallot and onion in olive oil or butter for 4–5 minutes until soft. Add garlic and cook 30–60 seconds.
- Add roasted peppers and sautéed mixture to a blender. Blend until smooth.
- With blender running, slowly add ¼ cup heavy cream. Blend until silky. Add more cream if needed. Season with salt, pepper, and lemon. Set aside.
Make the Crab Cakes
- Gently pick through crabmeat to remove any shell pieces, being careful not to break up the lumps.
- Lightly toss crabmeat with crushed Saltine crumbs.
- In a separate bowl, mix mayonnaise, mustard, beaten egg, parsley, Worcestershire sauce, and optional Tabasco and Old Bay.
- Pour mixture over crab and gently fold to combine. Do not overmix.
- Form into 4 patties. Refrigerate if needed to firm up. Remove from refrigerator a few hours before cooking.
- Heat butter in a skillet over low to medium heat.
- Cook crab cakes slowly until golden brown on each side, about 3–4 minutes per side. Do not cook over high heat.
