Published: May 14, 2014 8:11 AM EDT

FORT MYERS, Fla. --  It's Wednesday and that means it's time to fire up the WINK kitchen. Here today showing us how to make crab cakes is Jose Gonzales from Fleming's Prime Steakhouse.

Crab Cakes
Ingredients:
3/4 cup Mayonnaise
2 ea. Eggs, whole
1 Tbsp. Creole mustard
2 Tbsp. Old Bay seasoning
pinch Salt
pinch Black Pepper
1 Tbsp. Chopped parsley
2 tsp. Lemon juice, fresh
4 Tbsp. Cracker meal
1 lb. Jumbo lump, fresh or pasteurized
2 tsp. Olive oil
2 oz. Roasted Red Pepper Sauce (recipe)

Preparation:
1. Combine mayonnaise, eggs, Creole mustard, Old Bay, salt, pepper, blend, chopped parsley, lemon juice and cracker meal in a mixing bowl and mix well to combine.
2. Add jumbo lump crab into mixing bowl and gently fold into the ingredients with your hands being very careful not to break up the larger pieces of crab.
3. Portion into 10 equal portions then form crab cakes into small stacks.
4. Spread olive oil on a half sheet pan and place into a 350 degree oven to pre-heat the pan.
5. Prepare the red pepper sauce by the recipe.
6. Place crab cakes on the pre-heated sheet pan and bake for 10 minutes until golden brown.
7. Place sauce on a warm plate and set the crab cakes on top. Garnish as needed.

Roasted Red Pepper Sauce
Ingredients:
3/4 cup (or 3 ea.) Roasted Red Pepper puree canned or homemade
1 oz. Olive oil
3 Tbsp. Shallots, minced
3 Tbsp. Garlic fresh, minced
2 ea. Bay leaf
3/4 cup White wine
1/4 cup Lime juice, fresh
1 ½ cups Heavy cream
1 lb. Butter, lightly salted
1/4 tsp. White pepper

Preparation:
1. Puree a can of pre-roasted red peppers in a food processor until smooth or char the peppers over an open flame until they are black. Place the peppers in a bowl and cover with saran wrap and let sit for 20 minutes to cool.
2. Gently remove the charred skin and core from the peppers (you may use a little cold running water to help remove the skin if needed). Puree in a food processor until smooth.
3. In a sauce pot set on medium high heat add olive oil, when hot add minced shallots, garlic and bay leaf, sauté until translucent 3-4 minutes.
4. Add 1/2 of the red pepper puree to the sauce pot and cook for 2-3 minutes.
5. De-glaze the pan with white wine and lime juice. Cook for 2 minutes and add cream and reduce to half.
6. Cut butter into 1 inch pieces and slowly add to the sauce until all butter is incorporated. Add the white pepper then strain the sauce into a container. Add the remaining red pepper puree to the sauce then hold in a warm water bath until ready to use.