Recipes Baked Crab Cakes with Roasted Red Pepper Remoulade 4.5 (2) 2 Reviews 2 Photos Unbelievably moist and so easy! These have been requested several times and they are always gone in an instant! Recipe by Sarah D Updated on August 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 6 Yield: 12 crab cakes Jump to Nutrition Facts Ingredients Crab Cakes: 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 Sauce: 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. Cook's Note: Drain roasted red peppers in between paper towels to remove excess oil. I Made It Print Nutrition Facts (per serving) 383 Calories 34g Fat 5g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 383 % Daily Value * Total Fat 34g 43% Saturated Fat 6g 31% Cholesterol 95mg 32% Sodium 663mg 29% Total Carbohydrate 5g 2% Dietary Fiber 0g 1% Total Sugars 1g Protein 15g Vitamin C 10mg 52% Calcium 49mg 4% Iron 1mg 5% Potassium 300mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved