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baked crab cake dinner with remoulade - Tasty

Baked Crab Cake Dinner with Remoulade

A simple baked crab cake recipe served with a tangy remoulade sauce.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 20 minutes
Temps total 35 minutes
Portions: 4 cakes
Type de plat: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Crab Cakes
  • 1 lb lump crabmeat drained and picked for shells
  • 1 cup breadcrumbs
  • 1 egg lightly beaten
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped
For the Remoulade Sauce
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp pickle relish
  • 1 tsp hot sauce
  • 1 tsp lemon juice
  • 1 tsp paprika
  • 1 clove garlic minced

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Form the mixture into 4 equal-sized patties and place them on the prepared baking sheet.
  4. Bake for 18-20 minutes, or until the crab cakes are golden brown and firm to the touch.
  5. While the crab cakes bake, make the remoulade sauce by whisking together all the sauce ingredients in a small bowl.
  6. Serve the baked crab cakes warm with the remoulade sauce on the side.

Nutrition

Calories: 320kcalCarbohydrates: 15gProtéines: 22gFat: 18gLipides saturés: 3gCholéstérol: 120mgSodium: 800mgPotassium: 300mgFibre: 1gSucre: 2gVitamine A: 10IUVitamine C: 15mgCalcium: 8mgFer: 10mg

Notes

For a crispier texture, broil the crab cakes for the last 2-3 minutes of baking.

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