Baked Crab Cakes with Roasted Red Pepper Remoulade recipe
All Recipes Appetizers and Snacks Seafood Crab Crab Cake Recipes
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 caloriescarbohydrate: 4.9 gcholesterol: 94.7 mgfat: 33.8 gfiber: 0.3 gprotein: 15.1 gsaturatedFat: 6.2 gservingSize: -sodium: 662.9 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Baked Crab Cakes with Roasted Red Pepper Remoulade
Directions
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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.