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Crab Cakes

15

10

Hickory

Grab fresh crab & make homemade wood-fired crab cakes, they’re a perfect easy summer dinner that your family will love.

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  • 5 Slices day-old whole wheat bread

  • 1/4 Large red bell pepper, seeded and diced

  • 2 cloves garlic, minced

  • 3 Tablespoon fresh chopped basil or parsley

  • 2 Teaspoon chili sauce

  • 2 Large eggs

  • 1/2 Teaspoon Salt

  • 1/4 Teaspoon freshly cracked black pepper

  • 1 Tablespoon Olive oil

  • 2 Cup fresh crab meat

  • whole wheat flour

  • Nonstick cooking spray

  • fresh parsley, chopped, for serving

Red Pepper Sauce

  • 1 Tablespoon olive oil, plus more as needed

  • 5 Small red sweet peppers, seeded and diced

  • 2 Clove cloves garlic, chopped;

  • 3 Tablespoon diced red onion

  • 1/2 Teaspoon Salt

  • 1/4 Teaspoon freshly cracked black pepper

  • 1/4 Cup water

  • 1

    When ready to cook, set Traeger temperature to 450 °F and preheat, lid closed for 15 minutes.

    450 ˚F

  • 2

    Meanwhile, make the crab cakes by combining the bread, red bell pepper, garlic and basil (or parsley) in a food processor, and pulse for 20 seconds. Transfer to mixing bowl.

    • 5 Slices day-old whole wheat bread

    • 1/4 Large red bell pepper, seeded and diced

    • 2 cloves garlic, minced

    • 3 Tablespoon fresh chopped basil or parsley

  • 3

    In a separate bowl, whisk together the chili sauce, eggs, salt, black pepper and oil. Add that along with the crab meat into the bread mixture and gently mix it together, being careful not to break up the crab meat too much.

    • 2 Teaspoon chili sauce

    • 2 Large eggs

    • 1/2 Teaspoon Salt

    • 1/4 Teaspoon freshly cracked black pepper

    • 1 Tablespoon Olive oil

    • 2 Cup fresh crab meat

  • 4

    If too moist, add a little whole wheat flour. If too dry, add a little water.

    • As Needed whole wheat flour

  • 5

    Create small disks/patties out of the mixture and place on a foil-covered baking sheet sprayed with nonstick cooking spray.

    • As Needed Nonstick cooking spray

  • 6

    Cook on the Traeger for 8 to 10 minutes, or until crust is golden brown (turn crab cake over halfway through cooking time).

    450 ˚F

  • 7

    For the Sauce: Drizzle a little bit of oil into a pan and add in the sweet peppers, garlic and onion. Season with salt and pepper. Sauté for 5 minutes over medium-low heat.

    • 1 Tablespoon olive oil, plus more as needed

    • 5 Small red sweet peppers, seeded and diced

    • 2 Clove cloves garlic, chopped;

    • 3 Tablespoon diced red onion

    • 1/2 Teaspoon Salt

    • 1/4 Teaspoon freshly cracked black pepper

  • 8

    Transfer to a food processor, add 1 tablespoon oil and 1/4 cup water and puree until smooth.

    • 1/4 Cup water

  • 9

    Serve the crab cakes warm with the red pepper sauce and a sprinkle of fresh chopped parsley. Enjoy!

    • As Needed fresh parsley, chopped, for serving

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