Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce

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Plate with two crab cakes drizzled with red pepper sauce and a side of greens

The baked crab cakes are out of this world! You’ll think they came from a high end restaurant.
Serve these as an appetizer or enjoy as a meal with a salad.

Trying to come up with a low fat crab cake was quite a challenge, but you won’t miss the fried version when you taste these. The sauce adds just the right amount of heat to them, but you can adjust to your taste.

I highly recommend using fresh crab meat rather than canned for best results. Do not skip refrigerating the patties before baking, this really helps them stay together.

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4.80 from 5 votes
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Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce

173.6 Cals 13.1 Protein 11.7 Carbs 8.8 Fats
Yield: 4 servings
COURSE: Appetizer
CUISINE: American

Ingredients

For the Crab Cakes:

  • 9 ounces lump crab meat, picked free of shells
  • 1/2 cup about 13 reduced fat Ritz crackers, crushed
  • 1 whole egg plus 1 egg white, beaten
  • 2 finely chopped scallions
  • 2 tbsp finely chopped red bell pepper
  • 1 tbsp low fat mayonnaise
  • 2 tbsp fresh cilantro, or parsley
  • 1/2 lime, juiced
  • salt and pepper to taste
  • cooking spray

For the Zesty Chipotle Lime Sauce:

Instructions

Red Pepper Chipotle Lime Sauce:

  • In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper and chipotle pepper.

Crab Cakes:

  • In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper.
  • Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.
  • Gently shape into patties using a 1/2 cup measuring cup.
  • Chill in the refrigerator at least 1/2 hour before baking.
  • Preheat oven to 400°.
  • Grease a baking sheet with cooking spray.
  • Bake about 8-10 minutes on each side, until nicely browned.
  • Drizzle red pepper chipotle lime sauce over crab cakes and serve.

Nutrition

Serving: 1cake, Calories: 173.6kcal, Carbohydrates: 11.7g, Protein: 13.1g, Fat: 8.8g, Fiber: 1.3g
WW Points Plus: 5

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127 comments

  1. THEY ARE YUMMY. MY ONLY COMPLAINT IS THAT THEY WERE A BIT SOFT. IM GUESSING NOT ENOUGH CRUSED CRACKERS….I WILL MAKE THE AGAIN AND AGAIN. BTW THE SAUCE HAS A KICK…

  2. THANKS, was looking for a quick and easy Crab Cake recipe.

    Looks delicious, will try it soon.

  3. These were heavenly and were just as delicious as leftovers the next day! We tucked them into little brioche buns with a slather of the yummy sauce! Thank you Gina!

  4. Could you replace the mayonnaise in the spread with something else? My family doesn’t mind mayo cooked, but they don’t like it cold in sauces or spreads.

  5. Can I ask what the roasted peppers look like or where I’d find them in the store? Is it a certain type of pepper?

    • You can google them to get a picture of the jar, but they can usually be found near pickles, capers, sometimes artichoke hearts.

  6. How many point without the sauce?

  7. Has anyone tried cooking these in an air fryer and has suggestions on degrees and minutes?

  8. Does this only make 4 crab cakes?

  9. These have been my favorite for years! I decided to cook for a new boyfriend and Gina– thanks to you I received more compliments than when we eat out. He loved these crabcakes!! I paired it with your arugula salad with penne pasta and it was so so yummy! Thanks for all you do! Keep it up

  10. Has anyone tried to make this in a air fryer? If so what time and temp do you use

  11. Gina, I LOVE all of your recipes. Your site is my go-to for everything!!
    I just got an air fryer and LOVE that you have lots of air fryer recipes. Have you cooked these crab cakes in an air fryer? If so, what tempt and time?
    Thanks for sharing!

  12. Has anyone tried these with imitation flake style crab?