Best 2 Baked Crab Cakes With Roasted Red Pepper Remoulade Recipes

**Baked Crab Cakes with Roasted Red Pepper Remoulade: A Culinary Symphony of Flavors**

Indulge in a delightful culinary journey with our delectable baked crab cakes, elevated by a vibrant roasted red pepper remoulade. These crab cakes are a symphony of flavors, featuring succulent crab meat, a blend of aromatic herbs, and a crispy golden crust, all harmoniously united by a tangy and creamy remoulade. Accompanying this main course is a refreshing avocado and grapefruit salad, a delightful balance of sweet and savory flavors, and a decadent chocolate mousse for a sweet ending.

Let's cook with our recipes!

BAKED CRAB CAKES WITH ROASTED RED PEPPER REMOULADE

Baked Crab Cakes with Roasted Red Pepper Remoulade image

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

Provided by Sarah D

Categories Crab Cakes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

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
½ cup mayonnaise
⅓ cup diced roasted red peppers
1 teaspoon cayenne pepper

Steps:

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.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 4.9 g, Cholesterol 94.7 mg, Fat 33.8 g, Fiber 0.3 g, Protein 15.1 g, SaturatedFat 6.2 g, Sodium 662.9 mg, Sugar 1.1 g

CRAB CAKES WITH ROASTED PEPPER REMOULADE SAUCE

Crab Cakes With Roasted Pepper Remoulade Sauce image

Make and share this Crab Cakes With Roasted Pepper Remoulade Sauce recipe from Food.com.

Provided by Shelby Jo

Categories Crab

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

1 lb cooked crabmeat
1 tablespoon capers
1 egg, beaten
1 -1 1/2 cup soft breadcrumbs
1 cup mayonnaise
1 teaspoon seafood seasoning
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
1 (7 1/2 ounce) jar remoulade sauce (such as Crosse & Blackwell Remoulade Sauce)
7 ounces roasted red peppers, drained and chopped
2 tablespoons olive oil

Steps:

In a large bowl, combine crabmeat, capers, egg, bread crumbs, mayonnaise, seafood seasoning, onion, celery, and red pepper. Shape mixture into 10 patties. Cover and chill for 1 hour.
Meanwhile in a food processor, combine the remoulade sauce and roasted peppers. Cover and process until smooth. Transfer to a bowl; cover and chill until serving.
In a large skillet, heat oil over medium-high heat. Cook the crab cakes in batches until golden brown, about 5 minutes per side. Serve warm with remoulade sauce. Garnish with lemon wedges if desired.

Nutrition Facts : Calories 365.4, Fat 23.1, SaturatedFat 3.5, Cholesterol 92.6, Sodium 1770.8, Carbohydrate 20.3, Fiber 1.4, Sugar 5, Protein 19.7

Tips:

Use fresh crab meat. Fresh crab meat has a sweeter, more delicate flavor than frozen or canned crab meat. If you can't find fresh crab meat, frozen crab meat is a good substitute.
Don't overmix the crab cakes. Overmixing the crab cakes will make them tough. Gently mix the ingredients together until they are just combined.
Use a light hand when forming the crab cakes. If you pack the crab cakes too tightly, they will be dense and heavy. Gently form the crab cakes into patties, using a light touch.
Don't overcrowd the pan when cooking the crab cakes. If you overcrowd the pan, the crab cakes will not cook evenly. Cook the crab cakes in batches if necessary.
Serve the crab cakes immediately. Crab cakes are best served hot out of the oven. You can keep them warm in a low oven until you are ready to serve them.

Conclusion:

Baked crab cakes with roasted red pepper remoulade are a delicious and elegant dish that is perfect for a special occasion. The crab cakes are made with fresh crab meat, mayonnaise, breadcrumbs, eggs, and seasonings. They are then baked until golden brown and served with a roasted red pepper remoulade. The remoulade is made with roasted red peppers, mayonnaise, Dijon mustard, and capers. It is a tangy and flavorful sauce that complements the crab cakes perfectly. This dish is sure to impress your guests and is a great way to enjoy fresh crab meat.