Crab Cakes With Roasted Pepper Remoulade Sauce

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From taste of home's holiday recipe card collection 2008. Prep time includes chill time.

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Steps

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In a large bowl , combine crabmeat , capers , egg , bread crumbs , mayonnaise , seafood seasoning , onion , celery , and red pepper.

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Shape mixture into 10 patties.

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Cover and chill for 1 hour.

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Meanwhile in a food processor , combine the remoulade sauce and roasted peppers.

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Cover and process until smooth.

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Transfer to a bowl.

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Cover and chill until serving.

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In a large skillet , heat oil over medium-high heat.

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Cook the crab cakes in batches until golden brown , about 5 minutes per side.

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Serve warm with remoulade sauce.

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Garnish with lemon wedges if desired.

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Ingredients

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crabmeat, capers, egg, soft breadcrumbs, mayonnaise, seafood seasoning, onion, celery, sweet red pepper, remoulade sauce, roasted red peppers, olive oil