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My review
Baked Crab Cakes with Roasted Red Pepper Remoulade
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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Ingredients
45 m servings 382 calsOriginal recipe yields 6 servings (12 crab cakes)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- Drain roasted red peppers in between paper towels to remove excess oil.
Nutrition Facts
Per Serving: 382 calories; 33.8 g fat; 4.9 g carbohydrates; 15.1 g protein; 95 mg cholesterol; 663 mg sodium. Full nutrition
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Newest
3/16/2018
I made these with 1/2 C plain soft bread crumbs instead of crackers. When I pulled them out of the oven, a ton of grease was on the baking sheet. But the cakes themselves weren't greasy, had an ...