Baked Crab Cakes with Roasted Red Pepper Remoulade

Ingredients

• 1/2 lb lump crab meat
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup roasted red pepper, diced
• 1/4 cup mayonnaise
• 2 tablespoons capers
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine crab meat, panko, mayonnaise, egg, garlic powder, onion powder, cayenne pepper, oregano, salt and pepper. Mix until combined.
3. Form mixture into 6-8 patties and place on a parchment paper-lined baking sheet.
4. Bake for 15-20 minutes or until lightly golden brown and cooked through.
5. In a small bowl, mix together roasted red pepper, mayonnaise, capers, lemon juice, Dijon mustard, and parsley. Taste and adjust seasonings as desired.
6. Serve crab cakes with roasted red pepper remoulade.

Interesting Facts

• Crab cakes originated in Maryland in the 1800s.
• The key to making the best crab cakes is to not overmix the ingredients.
• Remoulade is a type of sauce that is similar to mayonnaise and is popular in French and Creole cuisines.