Recipes

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
Ingredients: 6 buttery round crackers (such as Ritz®), crushed, or more as needed; 0.5 cup mayonnaise; 1 large egg; 1 tablespoon butter, softened, or more to taste; 1 tablespoon minced fresh parsley; 1.5 teaspoons seafood seasoning (such as Old Bay®); 0.5 teaspoon mustard powder; 0.5 teaspoon ground black pepper; 0.5 teaspoon Worcestershire sauce; 1 pound crabmeat, drained; 0.5 cup mayonnaise; 0.33333334326744 cup diced roasted red peppers; 1 teaspoon cayenne pepper

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

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.

Nutrition Facts (per serving)

383	Calories
34g	Fat
5g	Carbs
15g	Protein

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.