Baked Crab Cakes with Remoulade Sauce

5 from 38 votes

Baked Crab Cakes with Remoulade Sauce

These flavorful baked crab cakes are guaranteed to have a crispy, golden crust even without the frying! Serve with a creamy, lemony, and spicy remoulade sauce for the perfect pairing!

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Sides

Cuisine: American

Servings:

Calories: 238.66kcal

Author: Jamie

Ingredients

Crab Cake Mixture:

1 lb lump crab meat well drained of any soaking liquid
¼ cup finely chopped onion
3 Tablespoons finely chopped red bell pepper
2 Serrano peppers finely chopped skip if you don't like spicy
2 Tablespoons chopped parsley
1 teaspoon lemon zest
1 Tablespoon garlic powder
1 Tablespoon dijon mustard
¼ cup mayo
¼ teaspoon cayenne pepper
¼ teaspoon smoked paprika

Crab Cake breading ingredients:

¾ cup flour
2 eggs
1½ cup breadcrumbs
1 cup Remoulade Crab Cake Sauce

Instructions

Prep

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
Drain the lump crab meat well. If it was stored in brine, press out any liquid so the cakes don't turn soggy or steam in the oven.

Toast the Breadcrumbs

Heat 1 tablespoon of oil in a pan over medium heat. Add the breadcrumbs and stir occasionally until evenly golden brown, then transfer to a plate to cool. Watch closely, since they burn quickly.

Make the Crab Mixture

In the same pan, sauté the onion, red bell pepper, and serrano pepper until soft, about 3 minutes.
Add the sautéed vegetables to a large bowl along with the crab, parsley, lemon zest, garlic powder, mayo, dijon, cayenne, and smoked paprika. Gently fold together so you don't break up the crab meat. Taste and adjust salt and pepper. Crab is usually packed in brine, so it may already be salty enough.
Divide the crab mixture into 7 to 8 portions. Roll each tightly into a ball, then press gently into a disk.

Bread the Crab Cakes

Set up three plates: flour, beaten eggs, and the toasted breadcrumbs.
Coat the crab cakes in flour, then eggs, then finally coat them with the toasted breadcrumbs. Make sure the breadcrumbs completely cover the crab cake and press it in tightly. Repeat this for all your crab cakes.
Bake your crab cakes for about 15 minutes until the crust sets and feels crispy. The crab is already cooked, so you're baking only until the coating firms up. Serve with this remoulade crab cake sauce.

Notes

Storage: Refrigerate baked crab cakes in an airtight container for up to 3 days. Reheat at 350°F for 8 to 10 minutes.

Make ahead: Shape and bread the patties, then refrigerate covered for up to a day before baking. Chilling helps them hold together.

Freezing: Freeze breaded, unbaked patties on a tray until solid, then transfer to a bag. Bake from frozen, adding a few extra minutes.

Breadcrumbs: Panko and regular breadcrumbs together give the best mix of crunch and even coating, but either one on its own works.

Serrano peppers: Skip them if you don't want heat. The cakes are still flavorful without.

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