Crab Cakes with Roasted Pepper Aioli

Meal Type: Appetizers

A twist on classic crab cakes thanks to the roasted pepper aioli. Try them as a side for dinner or on a toasted english muffin, eggs benedict style!


  • 1 can (170g) Ocean’s Wild Crabmeat, drained
  • ¼ cup green onions, finely chopped
  • ¼ cup celery, finely chopped
  • ¼ cup red pepper, finely chopped
  • ¼ cup parsley, finely chopped
  • ¾ cup unsalted soda crackers, crushed
  • ½ tsp thyme
  • ½ cup plain yogurt
  • 2 tbsp Parmesan cheese, grated
  • 1 tsp horseradish
  • 1 large egg



  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 2 roasted red peppers, skinned, seeded & drained on paper towel
  • ½ tsp dry mustard
  • 1 tsp mayonnaise
  • ½ lemon, juiced
  • ⅛ tsp cayenne pepper

Product Used


  1. Make aioli: place all ingredients into a food processor; purée until smooth. Set aside to let flavours combine.
  2. Preheat oven to 375°F (190°C)
  3. Combine all other ingredients in a large mixing bowl; mix well.
  4. Place parchment paper on baking sheet. Pack crab mixture into a ¼ cup measuring cup; lightly tap to drop onto baking sheet; flatten to make ½ inch thick cakes.
  5. Bake for 8-10 minutes, or until golden brown. Finish under the broiler to further brown the tops of cakes.
  6. Drizzle with aioli and serve warm.

Tips and Tricks

Makes a great light lunch when two are served on top of a salad.

Would also make a great protein hack for eggs Benedict.

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