Orange and Black Pepper Crab Cakes

Yield: About 12 crab cakes

Featured Ingredients

Added to the product line in 1976 to commemorate America’s bicentennial anniversary. Since our forbearers typically cooked over the... Size Options
$6.49 Glass jar, 1/2 cup (wt. 3.0 oz)

Orange and Black Pepper Crab Cakes Recipe

  • 1 6 ounce can crab meat
  • 1/2 cup green bell pepper, minced
  • 1/2 cup onion, minced
  • 2 tablespoons garlic, minced
  • 1 egg, beaten
  • 1 1/2 cups dry bread crumbs
  • 1 teaspoon Bicentennial Seasoning
  • 2 tablespoons orange juice
  • 2 teaspoons white wine vinegar
  • cooking spray or oil
  • {{ buttonText }}
Preparation Instructions

Preheat oven to 300°.
Combine onion, garlic, green bell pepper, egg, Bicentennial Seasoning, white wine vinegar, crab meat, orange juice and ½ C bread crumbs into a bowl and mix thoroughly.
Portion into 2T size cakes and coat each one with remaining bread crumbs.
Heat a griddle or sauté pan until hot. Lower to medium heat and coat with spray oil (or coat with regular oil).
Brown cakes about 4 minutes per side and place in oven until ready to serve (about 5 to 10 minutes).

Yield: About 12 crab cakes
Helpful Hints

Wine Pairing: German Reisling or California Sauvignon Blanc


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


No ratings yet. Be the first!