Baked Crab Cakes with Roasted Red Pepper Remoulade

Name: Baked Crab Cakes with Roasted Red Pepper Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 crab cakes
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

Rating: 4.5 stars

2 Ratings
2 Reviews
2 Photos

Unbelievably moist and so easy! These have been requested several times and they are always gone in an instant!

By Sarah D

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Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

12 crab cakes

Nutrition Info

Directions

Step 1

Preheat oven to 360 degrees F (182 degrees C). Butter a baking sheet.

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Step 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.
Step 3

Bake in the preheated oven until crab cakes are golden brown, about 30 minutes.
Step 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:

383 calories; protein 15.1g 30% DV; carbohydrates 4.9g 2% DV; fat 33.8g 52% DV; cholesterol 94.7mg 32% DV; sodium 662.9mg 27% DV. Full Nutrition

Reviews (2)

Most helpful positive review

Chef Mo

01/09/2017

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 crackers which was fine. The sauce has a nice kick! Read More

Helpful

(2)

2 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Chef Mo

01/09/2017

Helpful

(2)

mrs. kosmos

03/16/2018

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 excellent texture, held together well, and were delicious. The sauce is also delicious, though I reduced the cayenne to 1/4 tsp cuz I can't handle too hot. Read More

Helpful

(1)

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Baked Crab Cakes with Roasted Red Pepper Remoulade

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Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (2)

Most helpful positive review

All Reviews for Baked Crab Cakes with Roasted Red Pepper Remoulade

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Baked Crab Cakes with Roasted Red Pepper Remoulade

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (2)

Most helpful positive review

All Reviews for Baked Crab Cakes with Roasted Red Pepper Remoulade