Dungeness Crab Cakes with Roasted Red Pepper Sauce (Low Carb and Gluten Free)

Dungeness Crab Cakes with Roasted Red Pepper Sauce (Low Carb and Gluten Free)

May long weekend is almost here and I can’t wait to spend some time relaxing.  Part of relaxing for me is checking out of the daily grind and enjoying time with family and friends with good food and wine. It’s been a very busy week with 3 family birthdays and mother’s day so I’m keeping this post short and sweet.  Here is an appetizer recipe that feels indulgent but is actually pretty healthy and features my personal favourite seafood…dungeness crab!  I love it plain but my second favourite way to have it is crab cakes.  Many recipes and especially restaurants make them with a ton of filler (flour and bread crumbs) which makes them pretty unhealthy and not as tasty.  My recipe keeps the crab front and center with just one egg as a binding agent and some Parmesan and just a tablespoon of cornstarch so that you still get that delicious crispy outside.

I hope you all have a great weekend and get a chance to enjoy some great food, wine and company.  Let me know what you think!

Below is my daughter and her cousins with Grampa after a successful day crabbing.

Kids and Dungeness Crab








This is the type of crab trap we use: Danielson Pacific FTC Crab Trap-24in x 24in x 13in and any type of leftover meat or seafood works great as bait.

Dungeness Crab Cakes With Roasted Red Pepper Sauce

Course Appetizer, Snack
Cuisine canadian, coastal, fusion, PNW, seafood
Keyword Crab Cakes, Easy, Fast, Gluten Free, Healthy, Low Carb
Total Time 40 minutes
Servings 4


  • 1 c Dungeness Crab Meat (450 g)
  • 1 Egg
  • 2 tsp Parsley finely chopped
  • 2 tsp Chives finely chopped
  • 1/8 tsp Salt use 1/4 tsp if crab was cooked in unsalted water
  • 4 drops Tobasco Sauce
  • 1 c Grated Parmesan Cheese (100 g)
  • 1 tbsp Cornstarch
  • 1/8 tsp Black Pepper ground finely
  • 2 tbsp Vegetable Oil

Roasted Red Pepper Sauce

  • 2 Red Peppers medium to large size
  • 1/4 tsp Salt
  • 1 tsp Sherry Vinegar
  • 6-8 drops Tobasco Sauce use more or less to taste
  • 2 tsp Parsley finely chopped
  • 2 tsp Chives finely chopped
  • Black Pepper freshly ground to taste
  • 1/2 c Non Fat Plain Greek Yogurt


  1. Beat egg until frothy then add herbs, salt, pepper and tobacco and whisk in.  Add crab and stir gently just until mixed.

    Crab Mixed into Egg and Herb Mixture
  2. In a separate bowl, sprinkle cornstarch over grated parmesan cheese and stir to coat.
    Parmesan Cheese and Cornstarch
  3. Preheat a large frying pan to medium heat. Add oil shortly before frying crab cakes.
    Crab Cakes Cooking
  4. Form crab mixture into 4 cakes and press gently into cheese mixture flipping to coat both sides lightly, then put into preheated pan.  Fry until they are browned and crispy, then flip and brown other side.  When finished, drain briefly on a paper towel lined plate before serving.

    Crispy Low Carb Crab Cakes

Roasted Red Pepper Sauce

  1. Preheat broiler and then place peppers directly under it on a parchment paper lined pan, turning every 2-3 minutes as the skin gets blackened. 

    Roasted Red Peppers
  2. Once done, remove from oven and let cool until cool enough to handle. Then peel them, the skins should pull right off easily. Pull the stem out and remove any remaining seeds and then add to small food processor (or blender).

    Roasted Peeled Red Peppers
  3. Whiz in food processor or blender until smooth, then add herbs, tobasco, salt, pepper and vinegar and blend. Last add the yogurt and pulse just until blended.

  4. Pour 1/4 c sauce into each of 4 bowls and top with a crispy crab cake. 

    Crispy Crab Cake with Red Pepper Sauce
  5. Optional: Serve with lettuce leaves or pea shoots and garnish with chive blossoms and chopped parsley. 

    Crispy Crab Cake with Roasted Red Pepper Sauce and Chive Blossoms

Recipe Notes

While these crab cakes hold together great once they are cooked, they are tricky to form and stick together when raw because there is no flour or bread crumbs.  Hold them firmly in your hand and press firmly but gently into the parmesan mixture then lift and flip other side into mixture as well. Then using your hand, gently put them into pan. If some bits have fallen away, use your spoon and gently press them back on once in pan. 

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