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