There’s something magical about biting into a perfectly crisp crab cake, isn’t there? But let’s be honest—frying them can feel like a messy, greasy ordeal. That’s why I’m obsessed with this Easy Baked Crab Cakes with Zesty Remoulade Sauce recipe! It’s a healthier, fuss-free version that still delivers all the flavor and crunch you crave.
I first fell in love with crab cakes during a summer trip to the coast, where I devoured them at every seaside shack. When I got home, I knew I had to recreate that magic—but without the guilt of frying. These baked crab cakes are tender, packed with sweet crab meat, and paired with a tangy remoulade sauce that’s downright addictive. Trust me, this recipe will become your go-to for weeknight dinners or fancy gatherings!
Quick Glance at This Delicious Dish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 (makes 8 crab cakes)
- Dietary Info: Gluten-free option, pescatarian
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Ingredient List
For the Crab Cakes:
- 1 lb lump crab meat (fresh or canned, drained)
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1 tbsp fresh parsley, chopped
- 1 tbsp olive oil (for brushing)
For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp capers, chopped
- 1 tbsp pickle relish
- 1 tsp hot sauce (optional)
- 1 tsp lemon juice
- 1/4 tsp paprika
- 1/4 tsp garlic powder
Tools You’ll Need:
- Mixing bowls
- Baking sheet
- Silicone brush
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Step-by-Step Detailed Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Crab Mixture: In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, red bell pepper, and parsley. Gently fold the mixture together to avoid breaking up the crab meat too much.
- Form the Crab Cakes: Divide the mixture into 8 equal portions and shape them into patties, about 1/2-inch thick. Place them on the prepared baking sheet.
- Brush with Olive Oil: Lightly brush the tops of the crab cakes with olive oil to help them crisp up in the oven.
- Bake: Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy on the outside.
- Make the Remoulade Sauce: While the crab cakes bake, whisk together all the remoulade sauce ingredients in a small bowl. Adjust seasoning to taste.
- Serve: Plate the crab cakes with a dollop of remoulade sauce and a sprinkle of fresh parsley.
Pro Tip: For extra crispiness, broil the crab cakes for the last 2-3 minutes of baking.
Watch the video tutorial here!
Serving Suggestions
Pair these crab cakes with a fresh green salad, roasted asparagus, or garlic mashed potatoes. For drinks, try a crisp white wine like Sauvignon Blanc or a refreshing iced tea.
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Save this recipe for your next seafood night! Don’t forget to comment below and let me know how your crab cakes turned out!
Healthy Tips
- Choose Quality Ingredients: Opt for high-quality mayonnaise or Greek yogurt as a base for your remoulade. Greek yogurt provides a lighter option with added protein and probiotics, enhancing the sauce’s nutritional profile without compromising flavor.
- Incorporate Fresh Herbs: Boost the health benefits and flavor of your remoulade by adding fresh herbs such as dill, parsley, or chives. These herbs not only enhance the taste but also provide additional vitamins and minerals.
- Add Lemon Juice: Including fresh lemon juice not only adds zest but also provides vitamin C, which is great for your immune system. The acidity from the lemon will brighten the overall flavor of the sauce.
- Minimize Added Sugars: Be cautious with the sweet components, such as relish or honey. Opt for natural or low-sugar alternatives to keep the sauce healthier while still maintaining its balanced taste.
- Use Healthier Oils: If your recipe calls for an oil component, consider using healthier options like olive oil or avocado oil. These oils are rich in healthy fats and can enhance the flavor while offering heart-healthy benefits.
- Experiment with Spice Levels: For a healthful twist, experiment with adding spices like paprika, cayenne, or even crushed garlic. These can enhance the flavor profile without relying on excessive sodium.
- Portion Control: If you’re pairing your remoulade with high-calorie foods, be mindful of your portions. A little bit goes a long way, so use it as a condiment rather than a primary ingredient to keep calorie counts in check.
- Store Wisely: Homemade sauces can often spoil quickly. Store your Zesty Remoulade in an airtight container in the refrigerator and consume it within a week to ensure freshness and safety.
By incorporating these tips, you can create a Zesty Remoulade Sauce that is not only delicious but also a healthier addition to your meals. Enjoy crafting this vibrant sauce and make it a staple in your healthy cooking repertoire! 🍋🌿✨
Baked Crab Cakes with Zesty Remoulade Sauce
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Silicone brush
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat fresh or canned, drained
- ½ cup breadcrumbs use gluten-free if needed
- ¼ cup mayonnaise
- 1 large egg lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ¼ cup finely chopped green onions
- ¼ cup finely chopped red bell pepper
- 1 tbsp fresh parsley chopped
- 1 tbsp olive oil for brushing
For the Remoulade Sauce:
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp capers chopped
- 1 tbsp pickle relish
- 1 tsp hot sauce optional
- 1 tsp lemon juice
- ¼ tsp paprika
- ¼ tsp garlic powder
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Prepare the Crab Mixture
- In a large mixing bowl, gently combine the following:
- Crab meat
- Breadcrumbs
- Mayonnaise
- Egg
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning
- Green onions
- Red bell pepper
- Parsley
- Carefully fold the mixture to avoid breaking up the crab meat too much.
Step 3: Form the Crab Cakes
- Divide the crab mixture into 8 equal portions.
- Shape each portion into patties, about ½-inch thick.
- Place the patties on the prepared baking sheet.
Step 4: Brush with Olive Oil
- Lightly brush the tops of the crab cakes with olive oil to promote crispiness.
Step 5: Bake
- Bake the crab cakes for 15-20 minutes, flipping halfway through, until golden brown and crispy on the outside.
Step 6: Make the Remoulade Sauce
- While the crab cakes are baking, whisk together the following ingredients in a small bowl:
- Mayonnaise
- Dijon mustard
- Capers
- Pickle relish
- Hot sauce (if using)
- Lemon juice
- Paprika
- Garlic powder
- Adjust seasoning to taste.
Step 7: Serve
- Plate the crab cakes and add a dollop of remoulade sauce on top.
- Garnish with a sprinkle of fresh parsley.
Video
Notes
Storage: Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
Freezing: Freeze unbaked crab cakes on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
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Final Thoughts
Crafting your own Zesty Remoulade Sauce is a delightful way to elevate your dishes, adding a burst of flavor that perfectly complements seafood, sandwiches, and even veggie platters. This sauce’s vibrant combination of tangy ingredients and spices creates a unique, refreshing taste that can transform any ordinary meal into something truly special. Whether you’re serving it alongside crispy Baked Crab Cakes or using it as a dip for your favorite appetizers, this zingy sauce is sure to impress your family and friends.
So, roll up your sleeves, gather your ingredients, and bring a touch of zest to your culinary creations! Don’t forget to share your experiences and favorite pairings in the comments below! Happy cooking! 🌟🦐🍽️
FAQs
1. Can I use imitation crab meat?
Yes, but the flavor and texture won’t be as rich. Stick to lump crab meat for the best results.
2. Can I make these ahead of time?
Absolutely! Form the crab cakes and store them in the fridge for up to 24 hours before baking.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
4. Can I freeze these?
Yes! Freeze unbaked crab cakes on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
5. What’s a good substitute for Old Bay seasoning?
Mix equal parts paprika, celery salt, and black pepper for a similar flavor.
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