Crab Cakes With Roasted Pepper Remoulade Sauce

From Taste of Home's Holiday Recipe Card Collection 2008. Prep time includes chill time.

• Ready In: 1 hr 25 mins
• Serves: 5

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 1/2ounce) jar remoulade sauce (such as Crosse & Blackwell Remoulade Sauce)
• 7  ounces  roasted red peppers, drained and chopped
• 2  tablespoons olive oil

Directions

1. 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.
2. 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.
3. 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.