Delicious Baked Crab Cakes with Remoulade Sauce

Introduction

Hey there! I’m Jenny, and I’m excited to share my recipe for Baked Crab Cakes with Remoulade Sauce. As a passionate home cook who loves blending traditional and modern recipes, I find that crab cakes are a delightful way to bring the flavors of the sea to your table. These cakes are not only delicious but also healthy, making them perfect for family meals or festive gatherings.

Cooking with my son has taught me that the kitchen can be a place of joy and laughter. Whether it’s mixing ingredients or shaping the crab cakes, it turns into a fun bonding experience. So, let’s dive into this simple yet scrumptious recipe!

Ingredients

To make these delectable Baked Crab Cakes with Remoulade Sauce, you’ll need the following ingredients:

• 1 lb fresh crab meat, picked over for shells
• 1/2 cup breadcrumbs (preferably panko for extra crunch)
• 1/4 cup mayonnaise
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• For the Remoulade Sauce:
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon capers, chopped
• 1 teaspoon hot sauce (optional)

Timing

Timing is everything in cooking, right? Here’s a quick breakdown of how long it will take to whip up these crab cakes:

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps to create your Baked Crab Cakes with Remoulade Sauce:

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). A hot oven is key to achieving that lovely golden crust!

Step 2: Prepare the Crab Cake Mixture

In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, salt, and pepper. Mix gently, being careful not to break up the crab meat too much.

Step 3: Shape the Crab Cakes

Using your hands, shape the mixture into patties, about 1 inch thick. This recipe should yield approximately 8 crab cakes. Place them on a baking sheet lined with parchment paper.

Step 4: Bake the Crab Cakes

Bake the crab cakes in the preheated oven for about 20-25 minutes, or until they are golden brown and cooked through. You might want to flip them halfway for even browning.

Step 5: Make the Remoulade Sauce

While the crab cakes are baking, prepare the remoulade sauce. In a small bowl, mix the mayonnaise, Dijon mustard, lemon juice, capers, and hot sauce (if using). Adjust seasoning to taste.

Step 6: Serve and Enjoy!

Once the crab cakes are done, let them cool slightly before serving. Drizzle with the remoulade sauce and enjoy your delicious creation!

Nutritional Information

These Baked Crab Cakes with Remoulade Sauce are not just tasty; they’re also nutritious! Here’s a quick look at the nutritional information per serving (2 crab cakes with sauce):

• Calories: 250
• Protein: 18g
• Fat: 15g
• Carbohydrates: 12g
• Sugar: 1g
• Fiber: 1g

Healthier Alternatives

If you want to lighten things up a bit, here are some healthier alternatives:

• Use Greek yogurt instead of mayonnaise for the crab cakes and remoulade sauce.
• Swap breadcrumbs for crushed whole grain crackers or oats.
• Replace part of the crab meat with shredded zucchini for added veggies.

Serving Suggestions

While the crab cakes and remoulade are delicious on their own, consider these serving suggestions to elevate your meal:

• Serve with a fresh green salad for a light lunch.
• Pair with coleslaw for a classic seafood meal.
• Offer lemon wedges on the side for an extra zing.

Common Mistakes to Avoid

Even the best chefs can make mistakes! Here are some common pitfalls to avoid when making your Baked Crab Cakes with Remoulade Sauce:

• Overmixing the crab mixture can lead to tough cakes, so mix gently.
• Not preheating the oven can result in uneven cooking.
• Skipping the chilling step before baking can cause the cakes to fall apart.

Storage Tips

If you have leftovers (which is rare, but it happens!), here are some storage tips:

• Store cooked crab cakes in an airtight container in the fridge for up to 3 days.
• Uncooked patties can be frozen for up to 3 months; just thaw before baking.
• Keep the remoulade sauce in the refrigerator for up to a week.

Conclusion

Baking crab cakes is not only easy but also a fun way to introduce some seafood into your family meals. With this Baked Crab Cakes with Remoulade Sauce recipe, you’ll find joy in the process, just as I do while cooking with my son. I hope you give this recipe a try and create some beautiful memories in your kitchen!

Print

FAQs

Can I use canned crab meat instead of fresh?

Absolutely! Just make sure to drain it well and pick out any shell pieces.

How do I know when the crab cakes are done?

The crab cakes should be golden brown on the outside and cooked through. You can check the internal temperature; it should reach 145°F (63°C).

Can I make these ahead of time?

Yes! You can prepare the mixture, shape it into patties, and refrigerate or freeze them until you’re ready to bake.

Final Thoughts

I hope you enjoy making and sharing these Baked Crab Cakes with Remoulade Sauce as much as I do. Cooking is all about love, creativity, and sharing those delightful moments with family and friends. Happy cooking!