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Baked Crab Cakes with Roasted Red Pepper Remoulade Recipe

Recipe by: Sarah D

"Unbelievably moist and so easy! These have been requested several times and they are always gone in an instant!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Preheat oven to 360 degrees F (182 degrees C). Butter a baking sheet.
  • 2Gently 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.
  • 3Bake in the preheated oven until crab cakes are golden brown, about 30 minutes.
  • 4Blend 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.
Footnotes
  • Cook's Note:
  • Drain roasted red peppers in between paper towels to remove excess oil.
Ingredients
  • 6 servings
  • 382 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    382
    19%
  • Fat:
    33.8
    52%
  • Carbs:
    4.9
    2%
  • Protein:
    15.1
    30%
  • Cholesterol:
    95
    32%

Based on a 2,000 calorie diet

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