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When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to High and preheat, lid closed, for 10 to 15 minutes.
Meanwhile make the crab cakes by combining the bread, peppers, garlic, and basil in food processor, pulse 20 seconds.
Transfer to mixing bowl. 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.
If too moist add a little whole wheat flour, or too dry add a little water.
Create small disks/patties out of the mixture and place on a foil-covered baking sheet sprayed with nonstick cooking spray.
Cook on the Traeger for 8-10 minutes, or until crust is golden brown (turn crab cake over half way though cooking time).
For the sauce, drizzle a little bit of oil into a pan and sauté the sauce ingredients, except for the oil and water, for 5 minutes over medium-low heat.
Transfer to food processor, add 1 tbsp of oil and 1/4 cup water and puree until smooth.
Serve the crab cakes warm with the red pepper sauce and a sprinkle of fresh chopped parsley. Enjoy!