baked crab cakes with roasted red pepper remoulade

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.