Baked Crab Cakes with Roasted Red Pepper Remoulade Popular Recipes

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Baked Crab Cakes with Roasted Red Pepper Remoulade

"Unbelievably moist and so easy! These have been requested several times and they are always gone in an instant!"

Ingredients :

• Crab Cakes:
• 6 buttery round crackers (such as Ritz®), crushed, or more as needed
• 1/2 cup mayonnaise
• 1 large egg
• 1 tablespoon butter, softened, or more to taste
• 1 tablespoon minced fresh parsley
• 1 1/2 teaspoons seafood seasoning (such as Old Bay®)
• 1/2 teaspoon mustard powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Worcestershire sauce
• 1 pound crabmeat, drained
• Sauce:
• 1/2 cup mayonnaise
• 1/3 cup diced roasted red peppers
• 1 teaspoon cayenne pepper

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

• Preheat oven to 360 degrees F (182 degrees C). Butter a baking sheet.
• Gently mix cracker crumbs, 1/2 cup mayonnaise, egg, butter, parsley, seafood seasoning, mustard powder, black pepper, and Worcestershire sauce together in a bowl; fold in crabmeat. Form crabmeat mixture into patties, about 2 tablespoons per patty. Arrange patties on the prepared baking sheet.
• Bake in the preheated oven until crab cakes are golden brown, about 30 minutes.
• Blend 1/2 cup mayonnaise, roasted red peppers, and cayenne pepper together in a food processor or blender until smooth and creamy. Serve alongside crab cakes.

Notes :

• Drain roasted red peppers in between paper towels to remove excess oil.

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