Baked Crab Cakes with Roasted Red Pepper Remoulade

Baked Crab Cakes with Roasted Red Pepper Remoulade
  • Crab Cakes:
  • 6 buttery round crackers (such as Ritz®), crushed, or more as needed
  • 1/2 cup mayonnaise
  • 1 large egg
  • 1 tablespoon butter, softened, or more to taste
  • 1 tablespoon minced fresh parsley
  • 1 1/2 teaspoons seafood seasoning (such as Old Bay®)
  • 1/2 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 red peppers
  • 1 teaspoon cayenne pepper


  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.

05/01/2018
Baked Crab Cakes with Roasted Red Pepper Remoulade, recipe PT15M PT1H 5 455 calories

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