Baked Crab Cakes with Red Pepper Chipotle Sauce

Baked Crab Cakes with Red Pepper Chipotle Sauce


For Crab Cakes:

  • 16 ounce container lump crab meat check if it was really hand picked of shells
  • 1/2 cup bread crumbs
  • 2 whole eggs
  • 4 finely chopped scallions
  • 3 tbsp finely chopped fresh red pepper
  • 1 tbsp low fat mayonnaise
  • 1 tbsp chopped parsley
  • 1 lemon juiced
  • salt and pepper
  • olive oil cooking spray

For Red Pepper Chipotle Sauce:

  • 1 tbsp roasted red peppers
  • 1/4 cup light mayonnaise
  • 1 tsp minced canned chipotle chilies in adobo sauce
  • 1 tsp fresh lime juice


  1. Drain the crabmeat, if necessary, and pick through it for shells. Put the crab in a medium bowl and set aside.
  2. In a large bowl, combine the bread crumbs, eggs, scallions, red peppers, mayonnaise, parsley, lemon juice, salt and pepper. Mix well, then fold in the grab meat trying not to turn the mixture into a mash. Gently shape into patties. (I made 12 patties about 1/2 inch thick). Chill in refrigerator for 1/2 hour at least before baking.
  3. Preheat oven at 400F/ 200C. Grease a baking sheet with cooking spray. Bake them about 10 minutes on each side, until nicely browned.
  4. Meanwhile baking, in a small blender puree the roasted pepper, chipotle chillies, mayonnaise, lime juice.
  5. Drizzle the sauce over crab cakes and enjoy!

Recipe Notes

This recipe was update from SkinnyTaste