Baked Crab Cakes with Roasted Red Pepper Remoulade recipe

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Ingredients

6 buttery round crackers (such as Ritz®), crushed, or more as needed
½ cup mayonnaise
1 large 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

Nutrition Info

382.5 calories
carbohydrate: 4.9 g
cholesterol: 94.7 mg
fat: 33.8 g
fiber: 0.3 g
protein: 15.1 g
saturatedFat: 6.2 g
servingSize: -
sodium: 662.9 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

  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.

Recipe Yield

12 crab cakes

Recipe Note

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

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