Creole Crab Cake with Red Cabbage, Sweet Peppers and a Chili-Herb Oil

This recipe combines allot of ideas besides just a great use of our claw meat. It is gluten free, Keto friendly, loaded with healthy vegetables, packed with flavor and the chili-herb oil can be a new go to for a flavor punch to almost any savory dish.

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 1h


  • For the Crab Cake
  • 1 pound Crab Claw Meat
  • 1 Large Egg, lightly beaten
  • 2 tablespoons Mayonnaise
  • 2 teaspoons Creole seasoning
  • 1 tablespoon Fresh lemon juice
  • 1/2 Red Bell Pepper, small dice
  • 1/2 Green Bell Pepper, small dice
  • 1 Clove garlic, minced
  • 2 Ribs Celery, small dice
  • 1/2 Small Sweet Onion, finely diced
  • 1 cup Gluten Free Panko Breadcrumbs
  • 3 tablespoons EVOO
  • 2 tablespoons Butter
  • For the Jalapeno- Herb Oil
  • 1 Jalapeno
  • 1 Fresno Chile
  • 3 Scallions, green tops removed and thin sliced for garnish
  • 2 Cloves Garlic, whole in peel
  • 1 Lemon, zest removed and juiced
  • 1 Lime, zest removed and juiced
  • 1/2 cup Cilantro, loosely packed and chopped
  • 1/2 cup Parsley, loosely packed and chopped
  • 1/2 cup EVOO
  • Salt and Pepper to taste
  • For the Cabbage and Peppers
  • 1 Small Head of Red Cabbage, cut into 1” strips, remove tough ribs and core
  • 1 1/2 Red Bell Pepper, cut into strips
  • 1 1/2 Green Bell Pepper, cut into strips
  • 1/2 Small Sweet Onion, cut into strips


  1. For the cake
  2. In a small sauté pan over medium heat add 1 TBS of EVOO add the peppers, onion and celery and cook until onions are translucent and peppers and celery are just softened, about 2-3 minutes, add the garlic and cook another 30 seconds until garlic is fragrant. Transfer to a large mixing bowl and allow to cool. Once cooled, add the egg, mayonnaise, lemon juice and Creole seasoning and stir to combine with a rubber spatula. Add the breadcrumbs and fold to combine. Add the crab and gently fold to incorporate. Form the cakes into 6-8 evenly sized cakes using a ring mold to form into disks. Refrigerate for at least 30 minutes, preheat oven to 375⁰. Heat 1TBS each of EVOO and butter in a large nonstick sauté pan over medium heat. Cook the cakes in 2 batches gently turning once nicely browned, about 2-3 minutes. Transfer to a parchment lined baking sheet and bake an additional 8-10 minutes until firm to the touch and heated through.
  3. For the Chili-Herb Oil
  4. While the cakes are in the refrigerator before cooking, heat a cast iron pan over medium heat and add the peppers, scallions and garlic (whole in the peel). Dry roast the vegetables turning often until they are soft and some char on the peppers and scallions, remove as they are ready. Rough chop the vegetables once lightly cooled, discarding the peel from the garlic and removing the seeds and ribs from the chilies for less spicy. Add to a blender with the citrus juice and zest and the chopped herbs. Blend on medium speed adding the oil in a steady stream. Season with salt and pepper to taste.
  5. For the Cabbage and Peppers
  6. Heat a large sauté pan over medium heat, once hot add 2 TBS of the Chile-Herb oil and immediately add the peppers and onions and sauté until vegetables are just soft, about 3 minutes, add the cabbage and sauté until just softened, about 2 minutes. Season with salt and pepper to taste.
  7. To Plate
  8. Use a large ring mold to portion the cabbage and peppers evenly on plates, set a crab cake on top, drizzle the plate with the chili-herb oil and top the cake with the reserved sliced scallion.

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