Crab Cakes with Roasted Red Pepper Sauce

recipe from Food Network

Crab Cakes
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 tsp Old Bay
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

To make the crab cakes

Place cracker meal in a bowl and make a well in the center of the meal.

Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork.

Add crab meat, Old Bay, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl.

Mix all ingredients well and form into 8 (3-inch) patties.

Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature.

Fry cakes 3 minutes on each side and drain on paper towel lined plate.

Cook 4 cakes at a time, so that oil temp does not drop too low.

Red Pepper Sauce
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

To make the sauce

Combine drained red peppers in a food processor bowl with mayonnaise and chili sauce.

Pulse/grind the ingredients into a smooth sauce.

Transfer sauce to a small serving dish