Baked Crab Cakes

Baked Crab Cakes PT35M https://img4.recipesrun.com/201907/2019/1113/d0/1/483202/300x200x90.jpg 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! 8 servings Ingredients: 1 cup Remoulade Crab Cake Sauce 1½ cup breadcrumbs 2 eggs ¾ cup flour ¼ tsp. smoked paprika ¼ tsp. cayenne pepper ¼ cup mayo 1 tbsp. dijon mustard 1 tbsp. garlic powder 1 tsp. lemon zest 2 tbsp. chopped parsley 2 Serrano peppers finely chopped skip if you don't like spicy 3 tbsp. finely chopped red bell pepper ¼ cup finely chopped onion 1 lb lump crab meat well drained of any soaking liquid

01 Information

Grade easy
Serving 8 servings
Calorie 238 Kcal
Prep Time 20 Mins
Cook Time 15 Mins
Total Time 35 Mins

02 Ingredients

Crab Cake breading ingredients
- 1 cup Remoulade Crab Cake Sauce
- 1½ cup breadcrumbs
- 2 eggs
- ¾ cup flour
Crab Cake Mixture
- ¼ tsp. smoked paprika
- ¼ tsp. cayenne pepper
- ¼ cup mayo
- 1 tbsp. dijon mustard
- 1 tbsp. garlic powder
- 1 tsp. lemon zest
- 2 tbsp. chopped parsley
- 2 Serrano peppers finely chopped skip if you don't like spicy
- 3 tbsp. finely chopped red bell pepper
- ¼ cup finely chopped onion
- 1 lb lump crab meat well drained of any soaking liquid

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03 Method

Step 1

Preheat your oven to 350 degrees F.
Step 2

Add a tablespoon of oil and the breadcrumbs. Stir occasionally until the breadcrumbs are an even golden brown and then set aside. Watch it carefully as it can burn easily.
Step 3

Make sure your lump crab meat is well drained of any liquid if it came stored in a brine. This will ensure your crab cakes don't get soggy.
Step 4

Saute the onion, red bell pepper, and serrano pepper until soft, about 3 minutes. Add this into a large bowl along with the crab, parsley, lemon zest, garlic powder, mayo, dijon, cayenne, and smoked paprika. Gently fold the mixture together so as not to break up the crab meat too much. Taste to see if it needs salt & pepper. Crab meat is stored in a brine so it will already have added salt.
Step 5

Divide the crab mixture into 7 - 8 sections. Roll them tightly into patties and slightly press down on them to create disk shapes.
Step 6

Crack two eggs into a bowl and give it a good mix. Next add the flour and breadcrumbs each on a separate plate.
Step 7

First coat the crab cakes in flour, then dip it into the eggs. 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.
Step 8

Bake your crab cakes for about 15 minutes until the crust sets and feels crispy. Serve with this remoulade crab cake sauce.

04 Author

Ellie

1078 Recipes

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