Go Back

Baked Crab Cakes with Zesty Remoulade Sauce

Jessica Tran
This recipe features flavorful and healthy baked crab cakes, perfectly complemented by a tangy zesty remoulade sauce. It’s a great dish for seafood lovers and can be served for weeknight dinners or special gatherings.
Print Recipe Pin Recipe Save Recipe!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 people

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

Make Ahead: You can prepare the crab cakes in advance and store them in the fridge for up to 24 hours before baking.
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.