Crab Cakes With Roasted Red Pepper Sauce Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
538
FAT
101%
CHOL
77%
SOD
113%

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Ingredients for 4 servings

1 egg, beaten

1/2 cup prepared chili sauce

1 rib celery from the heart of the stalk, finely chopped

2 tablespoons mayonnaise or ranch dressing

A handful flat leaf parsley, chopped

Several drops Worcestershire sauce

1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper

1 lemon, zested, plus 1 lemon, cut into wedges, for garnish

Several drops hot pepper sauce

1 tablespoon baking powder

1/2 cup milk

1 cup mayonnaise or reduced fat mayonnaise

12 ounces lump crab meat, picked over to remove any shell fragments

Vegetable or canola oil, for frying

1 rounded teaspoon crab boil seasoning

1 cup cracker meal

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