Baked Crab Cakes With Roasted Red Pepper Remoulade - cooking recipe

Ingredients

Crab Cakes:
6 buttery round crackers (such as Ritz(R)), 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(R))
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

Preparation

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.