Crab Cakes with Roasted Red Pepper Sauce

• 1 cup cracker meal
• 1 egg, beaten
• 1/2 cup milk
• 12 ounces lump crab meat, picked over to remove any shell fragments
• 1 rounded teaspoon crab boil seasoning
• 1 tablespoon baking powder
• A handful flat leaf parsley, chopped
• 1 lemon, zested, plus 1 lemon, cut into wedges, for garnish
• 1 rib celery from the heart of the stalk, finely chopped
• Several drops Worcestershire sauce
• Several drops hot pepper sauce
• 2 tablespoons mayonnaise or ranch dressing
• Vegetable or canola oil, for frying
• 1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper
• 1 cup mayonnaise or reduced fat mayonnaise
• 1/2 cup prepared chili sauce

1. Place cracker meal in a bowl and make a well in the center of the meal.
2. Beat egg with milk and pour into well.
3. Moisten cracker meal and combine liquid with meal using the tines of a fork.
4. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl.
5. Mix all ingredients well and form into 8 (3-inch) patties.
6. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature.
7. Fry cakes 3 minutes on each side and drain on paper towel lined plate.
8. Cook 4 cakes at a time, so that oil temp does not drop too low.
9. For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce.
10. Pulse/grind the ingredients into a smooth sauce.
11. Transfer sauce to a small serving dish.
12. Serve crab cakes with sauce and lemon wedges.

meal, egg, milk, crab meat, crab boil seasoning, baking powder, parsley, lemon, celery, worcestershire sauce, pepper sauce, mayonnaise, vegetable, red peppers, mayonnaise, chili sauce

Taken from www.foodnetwork.com/recipes/rachael-ray/crab-cakes-with-roasted-red-pepper-sauce-recipe.html (may not work)