Recipe: Crab Cakes and Roasted Red Pepper Sauce (Rachel Ray recipe)

CRAB CAKES AND ROASTED RED PEPPER SAUCE

1 1/2 cups cracker meal (found near bread crumbs in supermarket)
1/2 cup milk (2 splashes)
3 cans (6 ounces each) lump white crab, drained very well
A few pinches coarse salt
1 rounded teaspoon Old Bay seasoning
1 tablespoon baking powder
A handful chopped fresh flat-leaf parsley
1 stalk celery from heart of stalk, chopped very fine
Zest of 1 lemon
1 tablespoon Worcestershire sauce (take the jigger top off and add a splash)
6 drops hot sauce, Tabasco or Red Hot
2 tablespoons mayonnaise, or ranch dressing
1 large egg, beaten
Vegetable oil, for frying
1 lemon, cut into wedges
Roasted Red Pepper Sauce (recipe follows)

Place cracker meal in a bowl and moisten with milk. Add crabmeat, salt, Old Bay seasoning, baking powder, parsley, celery, lemon zest, Worcestershire, Tabasco, mayonnaise or dressing, and beaten egg. Combine crab cake mixture and form into 8 patties.

Fry in hot oil (1/2-inch deep) over medium-high heat until golden, 3 to 5 minutes on each side.

Serve with lemon wedges and Roasted Red Pepper Sauce.

ROASTED RED PEPPER SAUCE

1 (14 ounce) jar roasted red peppers, drained, or 3 homemade roasted peppers
6 to 10 drops Tabasco, depending on your palate (6 for mild, 10 for hot)
Juice of 1/2 lemon
1/2 teaspoon celery salt, or to taste

Combine all ingredients in a food processor and pulse until a smooth, loose paste is formed.

Makes: 10 (2-inch) cakes
Source: Comfort Foods by Rachael Ray