Crab Cakes and Roasted Red Pepper Sauce

Makes 10 cakes, 2−inches each
Crab Cakes 1 1/2 cups cracker meal (found near bread     crumbs in supermarket) 1/2 cup milk 3 (6 ounce) cans lump white crab, drained very well A few pinches coarse salt 1 rounded teaspoon Old Bay seasoning 1 tablespoon baking powder Handful chopped fresh Italian parsley 1 stalk celery from heart of stalk, chopped very fine Zest of 1 lemon 1 tablespoon Worcestershire sauce 6 drops hot sauce, such as Tabasco® 2 tablespoons mayonnaise, or ranch dressing 1 large egg, beaten vegetable oil, for frying 1 lemon, cut into wedges
Sauce 1 (14 ounce) jar roasted red peppers, drained,     or 3 homemade roasted peppers 6 to 10 drops Tabasco® sauce, depending     on your palate (6 for mild, 10 for hot) Juice of 1/2 lemon 1/2 teaspoon celery salt, or to taste
To make sauce, combine all ingredients in a food processor and pulse until a smooth, a loose paste will form. Set aside.
For crab cakes, 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 Red Pepper Sauce.