I’ll never forget the first time I tried baked crab cakes during a summer trip to the coast. After years of heavy, greasy fried versions, I was shocked at how light yet flavorful these were – and that tangy remoulade sauce? Absolute perfection! Now my baked crab cake dinner with remoulade has become our go-to special meal that doesn’t leave us feeling weighed down. The secret? Baking gives you that golden crust without all the oil, and the remoulade’s zesty kick balances the sweet crab meat beautifully. Trust me, once you try this version, you’ll never go back to frying!
Why You’ll Love This Baked Crab Cake Dinner with Remoulade
Oh my gosh, where do I even start? This baked crab cake dinner with remoulade has become my absolute favorite meal to impress guests (or just treat myself!). Here’s why you’ll adore it:
- Healthier without sacrificing flavor: Baking gives you that gorgeous golden crust without all the oil from frying – but trust me, you won’t miss the grease one bit!
- So easy to make: Just mix, shape, and pop in the oven. Even the remoulade sauce comes together in minutes while the cakes bake.
- Bursting with flavor: That sweet lump crabmeat paired with Old Bay seasoning and the tangy remoulade? Pure magic in every bite.
- Perfect for special occasions: Looks fancy but couldn’t be simpler – my go-to when I want to feel like I’m dining at a seaside bistro.
Seriously, once you try this version, you’ll wonder why you ever bothered frying crab cakes!
Ingredients for Baked Crab Cake Dinner with Remoulade
Alright, let’s talk ingredients – because using the right stuff makes all the difference between good crab cakes and knock-your-socks-off crab cakes. I’ve learned the hard way that skimping here just doesn’t pay off. Here’s exactly what you’ll need:
For the Crab Cakes
Listen, I know lump crabmeat costs more, but trust me – it’s worth every penny for that sweet, delicate texture. Here’s your shopping list:
- 1 lb lump crabmeat – drained and carefully picked through for any sneaky shells (those little guys hide everywhere!)
- 1 cup breadcrumbs – plain or panko both work great
- 1 egg – lightly beaten (room temperature blends better)
- 2 tbsp mayonnaise – the secret binder that keeps everything moist
- 1 tbsp Dijon mustard – adds that perfect tang
- 1 tsp Worcestershire sauce – for depth of flavor
- 1 tsp Old Bay seasoning – because crab cakes just aren’t right without it!
- 1 tbsp lemon juice – fresh squeezed, please!
- 2 tbsp fresh parsley – finely chopped (measure after chopping)
For the Remoulade Sauce
This zesty sauce is what takes your crab cakes from « yum » to « OH MY GOSH WHERE HAS THIS BEEN ALL MY LIFE. » Here’s what goes in:
- 1/2 cup mayonnaise – the creamy base
- 1 tbsp Dijon mustard – for that signature kick
- 1 tbsp pickle relish – sweet or dill, your choice
- 1 tsp hot sauce – adjust to your heat preference
- 1 tsp lemon juice – fresh is best
- 1 tsp paprika – for color and smokiness
- 1 clove garlic – minced super fine (nobody wants big chunks!)
See? Nothing too fancy – just quality ingredients that let the crab shine. Now let’s get cooking!
How to Make Baked Crab Cake Dinner with Remoulade
Okay, let’s get cooking! I promise this baked crab cake dinner with remoulade comes together faster than you’d think. Just follow these simple steps and you’ll have restaurant-worthy crab cakes in no time.
1. Preheat and Prep: First things first – crank that oven to 375°F (190°C). While it’s heating up, line your baking sheet with parchment paper. (Trust me, this saves SO much cleanup later!)
2. Mix It Up: Now grab your biggest mixing bowl – we’re going in! Gently fold together the crabmeat, breadcrumbs, egg, mayo, Dijon, Worcestershire, Old Bay, lemon juice, and parsley. Here’s my secret: use your hands! Mix just until combined – overworking makes tough crab cakes. You want to see those beautiful lumps of crab throughout.
3. Shape Those Patties: Divide the mixture into 4 equal portions (I use an ice cream scoop for perfect portions). Gently form into patties about 1-inch thick – don’t pack them too tight! Place them on your prepared baking sheet with some space between each.
4. Bake to Perfection: Pop them in the oven for 18-20 minutes until they’re golden brown and firm to the touch. Want extra crispiness? Broil for the last 2-3 minutes – just watch them closely so they don’t burn!
5. Whip Up the Sauce: While the crab cakes bake, make your remoulade. Simply whisk together all the sauce ingredients in a small bowl. Taste and adjust – more hot sauce if you like it spicy, extra lemon if you want it tangier.
6. Serve and Enjoy! Plate those gorgeous golden crab cakes with a generous dollop of remoulade on the side. Garnish with extra parsley and lemon wedges if you’re feeling fancy. Now take a bite and tell me this isn’t the best baked crab cake dinner you’ve ever had!
Tips for Perfect Baked Crab Cake Dinner with Remoulade
Okay, I’ve made these baked crab cakes more times than I can count, and here are my foolproof tips to make sure yours turn out perfect every single time:
- Handle that crabmeat like it’s precious! Seriously, be gentle when mixing – you want to keep those beautiful lumps intact. Rough handling turns your crab cakes into crab mush.
- Chill your patties for 15 minutes before baking. I know it’s tempting to rush, but this little rest helps them hold their shape and get that perfect texture.
- Taste your remoulade as you go. Start with 1 tsp hot sauce, then add more if you like it spicy. Same with lemon juice – I usually end up adding an extra squeeze!
- Fresh lemon juice makes ALL the difference. That bottled stuff just doesn’t give the same bright, zesty flavor that lifts the whole dish.
Follow these simple tricks and you’ll have crab cakes that’ll make everyone think you’re a professional chef!
Serving Suggestions for Baked Crab Cake Dinner
Now that you’ve got these gorgeous baked crab cakes ready, let’s talk about how to serve them up right! My absolute favorite way is with a crisp green salad – the freshness cuts through the richness perfectly. Roasted asparagus or garlicky green beans also make fantastic sides. And don’t forget a basket of warm, crusty bread to soak up any extra remoulade!
For presentation, I love arranging the crab cakes on a bed of mixed greens with lemon wedges and extra parsley sprigs. It looks so fancy but takes two seconds! Pro tip: serve the remoulade in a small ramekin on the side – that way everyone can dip to their heart’s content.
Storage and Reheating Instructions
Okay, let’s talk leftovers – because let’s be real, these baked crab cakes are so good you might actually have some! Here’s how to keep them tasting fresh:
Store any extras in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy them again, skip the microwave (unless you like soggy crab cakes – yuck!). Instead, pop them in a 350°F oven for about 10 minutes to bring back that perfect crispiness. The remoulade sauce keeps well too – just give it a quick stir before serving.
Nutritional Information
Now, I’m no nutritionist, but I do know that these baked crab cakes are way lighter than their fried cousins! Since we’re using quality ingredients like fresh crabmeat and baking instead of frying, you’re already making a smarter choice. That said, remember that nutritional values are estimates and can vary based on the specific ingredients and brands you use.
The remoulade sauce adds some richness, but a little goes a long way flavor-wise. If you’re watching your intake, you could always try using light mayo or reducing the amount slightly – though I’ll admit, I never skimp on the full-fat version because the texture is just so much better!
Frequently Asked Questions
Can I use canned crabmeat instead of fresh?
Absolutely! While fresh lump crabmeat gives the best texture and flavor, canned works in a pinch. Just be sure to drain it well and pick through for any shells. Pro tip: if using canned, give it a quick rinse to remove any excess saltiness.
Can I freeze these crab cakes?
You sure can! I recommend freezing the uncooked patties on a baking sheet first, then transferring to a freezer bag. They’ll keep for up to 2 months. When ready to eat, just bake from frozen – add about 5 extra minutes to the cooking time.
How can I make the remoulade sauce spicier?
Easy peasy! Just add more hot sauce a teaspoon at a time until it’s got the kick you want. I sometimes throw in a pinch of cayenne pepper too for extra heat. Taste as you go – you can always add more but you can’t take it out!
What’s the best way to keep crab cakes from falling apart?
The secret is chilling! After forming the patties, pop them in the fridge for 15-30 minutes before baking. This helps them firm up. Also, don’t skimp on the mayo and egg – they’re crucial binders. And remember – gentle handling is key!
Can I make these ahead of time?
Totally! You can mix the crab cake ingredients (except breadcrumbs) up to a day ahead – just store covered in the fridge. Add breadcrumbs right before shaping and baking. The remoulade sauce actually tastes better after chilling for a few hours – the flavors meld beautifully!
Baked Crab Cake Dinner with Remoulade
Ingrédients
Equipment
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the crabmeat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley. Mix gently until just combined.
- Form the mixture into 4 equal-sized patties and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the crab cakes are golden brown and firm to the touch.
- While the crab cakes bake, make the remoulade sauce by whisking together all the sauce ingredients in a small bowl.
- Serve the baked crab cakes warm with the remoulade sauce on the side.