A crab cake recipe from Rachael Ray combines crab meat with cracker meal, eggs, milk, mayonnaise and several spices, along with celery and parsley. The recipe also features a dipping sauce made with roasted red peppers, mayonnaise and chili sauce.
To make Rachael Ray's crab cakes, place 1 cup of cracker meal in a bowl, and form a well in the center. Beat 1 egg with 1/2 cup of milk and pour the mixture into the cracker meal well. Combine with a fork, and then add 12 ounces of lump crab meat, 1 rounded teaspoon of crab boil seasoning, 1 tablespoon of baking powder, a handful of chopped flat leaf parsley and the zest of one lemon. Add 1 finely chopped rib of celery to the mixture, along with several drops of Worcestershire sauce, several drops of hot pepper sauce and 2 tablespoons of mayonnaise or ranch dressing.
Mix the ingredients well, and then form the mixture into eight patties. Cook the crab cakes for three minutes on each side in a skillet with 1/2 inch of vegetable or canola oil heated to medium-high. Drain excess oil from the crab cakes by placing them on paper towels. To make the red pepper sauce, combine an 8-ounce jar of drained roasted red peppers, or one freshly prepared large roasted red pepper with 1 cup of mayonnaise and 1/2 cup of chili sauce in a food processor. Grind the ingredients into a smooth sauce, and serve beside the crab cakes along with lemon wedges.