Baked Crab Cakes with Roasted Red Pepper Remoulade Recipe -
  • READY IN 45 mins

Baked Crab Cakes with Roasted Red Pepper Remoulade

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 crab cakes Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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  • Cook's Note:
  • Drain roasted red peppers in between paper towels to remove excess oil.

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  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 4.9 g
  • 2%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 33.8 g
  • 52%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 663 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Sarah D
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