Crab Cakes with Smoky Romesco Sauce
Smoky Romesco Sauce adds delicious flavor to mini crab cake appetizers.
  • Makes: 16 crab cakes and 2 ½ cups sauce
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Difficulty Rating: Intermediate

  • Recipe Created By:
  • Recipe From: My Indiana Home


Crab Cakes

  • ½ cup light mayonnaise
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon Old Bay seafood seasoning
  • 1 large egg
  • 1 cup whole-wheat breadcrumbs, divided
  • ⅓ cup green onions (both white and green parts), very finely chopped
  • 1 pound refrigerated lump meat and backfin crabmeat, picked free of cartilage and shell

Romesco Sauce

  • 14-15 ounces (1 jar) fire-roasted diced tomatoes, undrained
  • 12 ounces (1 jar) roasted red bell peppers, liquid drained and reserved
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 very large garlic clove, coarsely chopped
  • ¾ cup natural sliced almonds
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon smoked paprika

See Also:  The Best Pumpkin Pie


  1. Heat oven to 400 degrees. Lightly grease a large baking sheet; set aside.
  2. In a large bowl, whisk together mayonnaise, Worcestershire sauce, seafood seasoning and egg. Lightly stir in ½ cup breadcrumbs and green onion. Add crabmeat, stirring lightly until just blended.
  3. Place remaining ½ cup breadcrumbs in a shallow dish.
  4. Gently shape mixture into 16 patties and flatten into them to about 2 to 2 ½ inches wide while completely covering both sides with breadcrumbs.
  5. Place on prepared baking sheet. Bake 10 to 12 minutes, then gently turn crab cakes over and bake another 5 to 9 minutes, until golden brown on both sides. Serve warm with Romesco sauce.
  6. While crab cakes cook, make Romesco sauce. In a food processor bowl, combine diced tomatoes, roasted red peppers, oil, vinegar, garlic, almonds, salt, pepper and smoked paprika. Process until mostly smooth. Add 1 to 2 tablespoons reserved bell pepper juice and process until thoroughly combined and nearly smooth. Add additional bell pepper liquid, 1 tablespoon at a time, if you prefer a thinner sauce.
  7. Serve immediately with crab cakes or refrigerate in a tightly covered container.

Tips & Notes

Save money and make your own breadcrumbs. Just place slices of whole-wheat bread in the food processor and mix until crumbs form.


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