Baked Crab Cakes with Roasted Red Pepper Remoulade


  • 6buttery round crackers (such as Ritz®), crushed, or more as needed
  • ½ cup mayonnaise
  • 1large egg
  • 1 tablespoon butter, softened, or more to taste
  • 1 tablespoon minced fresh parsley
  • 1 ½ teaspoons seafood seasoning (such as Old Bay®)
  • ½ teaspoon mustard powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon Worcestershire sauce
  • 1 pound crabmeat, drained
  • ½ cup mayonnaise
  • ⅓ cup diced roasted red peppers
  • 1 teaspoon cayenne pepper
  • Directions

  • Step 1

    Preheat oven to 360 degrees F (182 degrees C). Butter a baking sheet.


  • Step 2

    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.

  • Step 3

    Bake in the preheated oven until crab cakes are golden brown, about 30 minutes.

  • Step 4

    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.

  • Cook's Note:

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

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