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| Baked Crab Cakes with Roasted Red Pepper Remoulade |
"Unbelievably moist and so easy! These were asked numerous times and they are continually long past in an on the spot!"
Ingredients :
- Crab Cakes:
- 6 buttery round crackers (consisting of Ritz®), overwhelmed, or more as wanted
- half of cup mayonnaise
- 1 big egg
- 1 tablespoon butter, softened, or more to flavor
- 1 tablespoon minced sparkling parsley
- 1 half of teaspoons seafood seasoning (together with Old Bay®)
- half teaspoon mustard powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Worcestershire sauce
- 1 pound crabmeat, drained
- Sauce:
- 1/2 cup mayonnaise
- 1/3 cup diced roasted crimson peppers
- 1 teaspoon cayenne pepper
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 45M |
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- Preheat oven to 360 levels F (182 levels C). Butter a baking sheet.
- Gently mix cracker crumbs, half of cup mayonnaise, egg, butter, parsley, seafood seasoning, mustard powder, black pepper, and Worcestershire sauce collectively in a bowl; fold in crabmeat. Form crabmeat aggregate into patties, about 2 tablespoons according to patty. Arrange patties on the prepared baking sheet.
- Bake inside the preheated oven till crab cakes are golden brown, approximately half-hour.
- Blend half of cup mayonnaise, roasted crimson peppers, and cayenne pepper together in a food processor or blender till easy and creamy. Serve alongside crab cakes.
Notes :
- Drain roasted crimson peppers in between paper towels to remove extra oil.
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