Best Ever Crab Cakes
For this recipe below you can sub fish or chopped shrimp for the crab. Serve with a salad on the side for a beautiful meal.
1 tub/container lump crab (4-6 oz)
½ of a red, orange or yellow bell pepper, diced
1/2 cup onions, chopped
¼ cup mayonnaise
½ cup bread crumbs
Dash hot sauce
Salt, pepper, chili powder to taste
Saute onion and bell pepper in a pan with 1 tablespoon oil or butter. Remove from pan and cool. Mix together remaining ingredients in a bowl and let rest for 5 minutes. Add the onion and pepper mixture to the crab mixture. Form into 4 cakes about the size of your palm and cook in a hot pan until brown on each side. Serve with a lime/mayo or hot sauce/mayo mixture on the side. Plain Greek yogurt also works well in this recipe and for the sauce.
Wendy Wesley is a Tampa Bay registered and licensed dietitian and nutritionist who works to improve the health of the community. In her private practice, she helps individuals and families with weight loss and chronic disease management.
She owns and operates the St. Pete Cooking School where she teaches easy weeknight, nutrient-dense cooking to her students. In 2022, she was voted “Best Nutritionist” by the readers of Creative Loafing Tampa Bay.
Wendy is a food policy activist who writes, speaks and podcasts about chronic disease and nutrition insecurity to local and statewide audiences.
Her articles, recipes, interviews and cooking demonstrations have been featured in the Washington Post, San Francisco Chronicle, Reader’s Digest, Tampa Bay Times and every media outlet in Tampa Bay.
She is a former Baycare Hospital System clinical dietitian. She holds a Master of Science certificate in Human Nutrition from Iowa State University, a Bachelor of Science in Nutrition from the University of Colorado and a Bachelor of Arts in Journalism from the University of Central Florida.