Crab Cakes with Roasted Red Pepper Sauce

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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 teaspoon crab boil seasoning

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

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