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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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45 m servings 382 cals
Original recipe yields 6 servings (12 crab cakes)

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  • Prep

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  1. Preheat oven to 360 degrees F (182 degrees C). Butter a baking sheet.
  2. 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.
  3. Bake in the preheated oven until crab cakes are golden brown, about 30 minutes.
  4. 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.

Nutrition Facts

Per Serving: 382 calories; 33.8 g fat; 4.9 g carbohydrates; 15.1 g protein; 95 mg cholesterol; 663 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 ...

Very easy recipe and fresh! I would make a few changes when I made this recipe again. I would cut back on the seafood seasoning as I found it too salty for me. I did have to add a few more crack...