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Raciónes: 6-7


Cost per serving $0.73 view details
  • 1# fresh crabmeat
  • 2 c.plain panko bread crumbs or soft br. Crumbs
  • 1/4 c. Finely chopped onions
  • ". ". ". " Bell peppers
  • 1 egg
  • 1/4 c. Mayo, add a bit more if too dry
  • Salt, black pepper,& cayenne pepper to taste
  • 1 (7pr 8 pz) jar roasted red bell peppers
  • 1lg. Clo e garlic, peeled & put thru garlic press
  • 3 Tab. Mayo.
  • Tobasco sauce to taste or pinch crushed red pepper flakes
  • 1 1/2 Tab.butteror nonstick cooking spray
  • 3-4 English muffins, split and lightly toasted right before serving
  • Arugula, watercress or lettuce of choice.


  1. []C k. C rab eat, remove bits of shell or cartilage
  2. Place for in med. bowl ; add 2 c. Bead crumbs, onion,bell peppers,egg, mayo , & salt/ pepper to taste. If mix Ppers today add a bot more mayo.
  3. Shape mix into 6-7 (3") patties. Place on plate, cover,& refrigerate while making sauce
  4. Mea 3/4 c.of the drainedroasted. bell pepper &place in food processor bowl. Squeezd 1 clove garlic into a bowl with roasted peppers.
  5. Add mayo, Tobasco, oe Rex pepper flakes to taste to taste.
  6. Purée just until combined & smooth. COver et Aide until ready to serve.Add butter to skillet. ver med- high heat cook crab cakes 4-5 min on each side or until heated thru.
  7. To plate as open- faced sandwich Open and lightly toast Eng muff. Halves. PLACE A LITTLE arugula, watercress, or lettuce over half of muff. topp with crab cake and spoon dollop of roasted pepper sauces on top.


Nutrition Facts

Amount Per Serving %DV
Serving Size 97g
Recipe makes 6 servings
Calories 307  
Calories from Fat 98 32%
Total Fat 11.05g 14%
Saturated Fat 1.83g 7%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 493mg 21%
Potassium 154mg 4%
Total Carbs 41.87g 11%
Dietary Fiber 2.6g 9%
Sugars 2.58g 2%
Protein 9.34g 15%
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