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Baked Crab Cakes With Roasted Red Pepper Remoulade

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Recipe Summary 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 | Cakes And Bakes Lahore Menu

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

Directions

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.

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

Info | Cakes And Bakes Lahore Menu

prep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 12 crab cakes

TAG : Baked Crab Cakes With Roasted Red Pepper Remoulade

Appetizers and Snacks, Seafood, Crab, Crab Cake Recipes,

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