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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 |
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- 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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