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Sweet Pepper Crab Cakes

Posted by Mary M. on February 6, 2014

Sweet Pepper Crab Cakes

Why can't we have the best of both worlds? Who's the boss telling us that we can't eat incredibly tasty food that's also good for us? Well, we hate to disappoint you but we don't know. BUT we do know that they're wrong.

After several holidays-worth of irresistible indulgence (totally worth it!) it's time to incorporate a few lighter, still mouth-watering, recipes. And that's exactly why we have our Guilt Free - Love, Laugh, Grill Cookbook. The recipes, like our Sweet Pepper Crab Cakes, walk that line between health and flavor.  We loaded the cakes with generous amounts of crab meat plus sweet peppers to bring out the sweetness in the crab and a fresh pepper sauce to finish! The Traeger is the perfect tool to replace the typical oil used to fry the cakes and still get that golden exterior and moisture-sealed flavor.

So go ahead, indulge and feel good about it!


PREP TIME: 15 min
COOK TIME: 8-10 min


5 slices of day old whole wheat bread, or toasted bread
¼ red bell pepper – seeded and diced
2 cloves of garlic, minced
3 tbsp fresh basil (or parsley), chopped
2 cups precooked fresh crab meat - we like using 1 c. lump and 1 c. claw meat
1/2 teaspoon salt, or more to taste
1/4 teaspoon cracked black pepper
2 tsp chili sauce (or hot sauce)
2 large eggs
1 tbsp olive oil

5 small red sweet peppers – seeded and diced
2 cloves of garlic – chopped
3 tbsp red onion – diced
1 tbsp olive oil
¼ cup water
1/2 teaspoon salt, or more to taste
1/4 teaspoon cracked black pepper


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat grill to High setting with 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. (Those big chunks make for a tasty find!)

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.

Sweet Pepper Crab Cakes

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.

Sweet Pepper Crab Cakes


Sweet Pepper Crab Cakes Recipe.docx (12.26 kb)


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