Mini Crab Cakes with Roasted Red Pepper Sauce

2 dozen cakes


  • 2 eggs, lightly beaten
  • 1 tablespoon plus 1 teaspoon seafood seasoning, divided
  • 1 pound crabmeat, shredded
  • 3 cups cooked medium grain rice
  • 3/4 cup roasted garlic mayonnaise
  • 1/4 cup roasted red peppers, pureed
  • 2 to 3 tablespoons vegetable oil, divided


Combine eggs and 1 tablespoon seafood seasoning in medium bowl; whisk until blended. Stir in crabmeat and rice. Form 2 tablespoons mixture into 2-1/2-inch patty; repeat with remaining mixture.

Heat 1 tablespoon oil in large, heavy skillet over medium-high heat. Add crab cakes in batches; cook about 2-1/2 to 3 minutes on each side or until browned. Add more oil to skillet as necessary. Drain well on paper towels. Serve hot or at room temperature with Roasted Red Pepper Mayonnaise.

Roasted Red Pepper Mayonnaise: combine mayonnaise, roasted red peppers and remaining 1 teaspoon seafood seasoning; mix well. Makes 1 cup sauce.

Note: Nutrition Analysis is for 2 cakes served with 1 tablespoon sauce.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.

RecID 8348

nutrition information per serving

241 calories; 15g total fat; 67mg cholesterol; 244mg sodium; 14g carbohydrates; 0g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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