Baked Crab Cakes with Louisiana Remoulade

Course: Appetizer, entre

Cuisine: American, Soul Food

Prep Time: 10

Cook Time: 17

Chill Time: 1

Total Time: 1 27

Servings: servings

Calories: 252kcal

Author: Jazzmine Woodard

Well-seasoned southern-style crab cakes that are golden and crisp on the outside, tender and juicy on the inside, and finished with a spicy remoulade sauce

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Equipment

Ingredients

For the Crab Cakes

1 pound crab meat lump, claw, special, or a combination
¾ cup Panko bread crumbs
¼ cup mayonnaise
1 tablespoon Creole seasoning
2 teaspoons mustard Dijon, brown, or Creole
1 teaspoon Worcestershire sauce
1 egg
8 cloves garlic crushed or minced
¼ yellow onion finely chopped
1 lemon
2 teaspoons unsalted butter melted

For the Remoulade

1 tablespoon parsley finely chopped
2 cloves garlic
½ cup mayonnaise
2 tablespoons sweet relish with brine
1 tablespoon whole grain mustard
½ tablespoon mustard Dijon, brown or Creole
½ teaspoon Worcestershire sauce
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon white pepper
⅛ teaspoon sea salt
¼ lemon juiced
hot sauce to taste

Instructions

Prep the Crab: Pick through the crab meat carefully to find and discard any small bits of shell that may have made it through processing. Set the meat aside.
1 pound crab meat
Make the Crab Cake Mixture: Add bread crumbs, mayo, seasoning, mustard, Worcestershire, egg, garlic, and onion to a mixing bowl, then grate in zest of one lemon, and squeeze in one teaspoon of lemon juice.
¾ cup Panko bread crumbs, ¼ cup mayonnaise, 1 tablespoon Creole seasoning, 2 teaspoons mustard, 1 teaspoon Worcestershire sauce, 1 egg, 8 cloves garlic, ¼ yellow onion, 1 lemon
Stir ingredients together until combined, then fold in the prepared crab meat. Cover the bowl and place into the refrigerator to chill for at least one hour, up to 24 hours.
Preheat oven to 450 degrees Fahrenheit. Line a sheet pan with aluminum foil or parchment paper, and set aside.
Shape and Bake the Cakes: Divide the chilled crab mixture into nine equal pieces, shape each one into a patty, and place onto the prepared sheet pan.
Each patty should be the shape of a domed hockey puck, about three inches in diameter and two inches thick.
Brush each patty with melted butter then transfer the pan to the oven to bake for 17 to 20 minutes or until the crab cakes are golden brown and reach an internal temperature of 155 degrees Fahrenheit.
2 teaspoons unsalted butter
Make the Remoulade: While the patties bake, stir the remoulade ingredients together in a mixing bowl until uniform. Serve alongside hot crab cakes.
1 tablespoon parsley, 2 cloves garlic, ½ cup mayonnaise, 2 tablespoons sweet relish, 1 tablespoon whole grain mustard, ½ tablespoon mustard, ½ teaspoon Worcestershire sauce, ½ teaspoon smoked paprika, ⅛ teaspoon cayenne pepper, ⅛ teaspoon white pepper, ⅛ teaspoon sea salt, ¼ lemon, hot sauce

Notes

Modifications

If you use canned crab, just be sure to drain it well.

This recipe makes nine standard-sized crab cakes. But you can make 18 smaller appetizers with mini crab cakes for light bites, or six jumbo crab cakes!

Storage

For the best results, store your cooked crab cakes in the fridge in an airtight container. They will keep for up to four days this way. I recommend reheating them in an air fryer, skillet on the stove top, or the oven for better texture than microwaving.

To freeze, cool the cakes to room temperature, then place in the freezer on a sheet pan to flash freeze until solid (about one hour). Wrap each one in parchment paper or wax paper, then place them all in an airtight, freezer-safe container or a freezer bag to store for up to three months.

Nutrition