Baked Crab Cakes with Remoulade

Name: Baked Crab Cakes with Remoulade
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh crab meat, picked over for shells; 1/2 cup breadcrumbs; 1/4 cup mayonnaise; 1/4 cup chopped green onions; 1 egg, beaten; 1 tsp Dijon mustard; 1/2 tsp Old Bay seasoning; Salt and pepper to taste; 1 tbsp olive oil; 1/2 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp capers, chopped; 1 tbsp lemon juice; 1 tbsp chopped fresh parsley; Salt and pepper to taste

Highlighted under: Baking & Desserts

I absolutely love making these baked crab cakes with remoulade! They are not only delicious but also surprisingly easy to prepare. I find that baking instead of frying keeps the crab cakes light and lets the sweet, tender crab meat shine through. The tangy remoulade adds a zesty kick that perfectly complements the flavors of the seafood. Whether for a fancy dinner party or a casual family meal, these crab cakes always impress and become the centerpiece of the table. Trust me, you’ll want to make them often!

Created by

Emily

Last updated on 2026-02-04T18:21:27.995Z

When I first attempted these baked crab cakes, I was a bit hesitant about trading the traditional frying method for baking. However, the results were staggeringly good! By opting for the oven, I achieved a wonderful crispy crust while keeping the inside moist and flavorful. I recommend using fresh crab meat for the best texture and taste.

The remoulade sauce is a game changer as well; it adds a delightful contrast that elevates the whole dish. A little bit of mustard and lemon in the sauce balances the richness of the crab. It's a combination that never fails to please!

Why You'll Love This Recipe
Fresh crab flavor highlighted by a crispy, baked exterior
Zesty remoulade sauce that complements the cakes perfectly
Ideal for entertaining or a special family meal

Perfecting Your Crab Cakes

The key to achieving optimal texture in your crab cakes is the balance of moisture and binding ingredients. The use of breadcrumbs helps absorb any excess moisture from the crab meat, allowing the cakes to hold their shape during baking. If you find your mixture too wet, consider adding a bit more breadcrumbs, but be cautious not to overly dry it out. Baking offers a crispy exterior, while the inside remains moist and tender, showcasing the crab's sweetness.

When shaping the patties, I recommend using a 1/4 cup measuring scoop for uniformity. This not only ensures even cooking but also helps maintain a nice presentation. Remember to gently form the patties without overworking the mixture; a light hand retains that delicate crab texture. You want the cakes to hold together but still flake apart easily when you bite into them.

Mastering the Remoulade Sauce

The remoulade sauce is a crucial component that elevates the crab cakes. Its zesty flavor complements the sweetness of the crab, creating a perfect balance. For an extra layer of flavor, consider adding a dash of hot sauce or a pinch of smoked paprika, which can give the sauce a new dimension of taste. Mix it in the morning and let it sit in the fridge for at least an hour; this will allow the flavors to meld beautifully, making a tremendous difference.

If you're looking for a lighter version, swap out half of the mayonnaise for Greek yogurt. This substitution can lighten the overall dish while still retaining a creamy texture. Additionally, don't shy away from experimenting with different fresh herbs; dill or cilantro can be wonderful alternatives to parsley, adding another flavor profile that works beautifully with seafood.

Ingredients

Gather these ingredients to make your delicious crab cakes and remoulade sauce:

For the Crab Cakes

1 lb fresh crab meat, picked over for shells
1/2 cup breadcrumbs
1/4 cup mayonnaise
1/4 cup chopped green onions
1 egg, beaten
1 tsp Dijon mustard
1/2 tsp Old Bay seasoning
Salt and pepper to taste
1 tbsp olive oil

For the Remoulade Sauce

1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp capers, chopped
1 tbsp lemon juice
1 tbsp chopped fresh parsley
Salt and pepper to taste

Make sure you have everything you need for a smooth cooking experience!

Instructions

Follow these simple steps to create your baked crab cakes accompanied by a tangy remoulade sauce:

Prepare the Remoulade Sauce

In a bowl, mix together mayonnaise, Dijon mustard, chopped capers, lemon juice, chopped parsley, and season with salt and pepper. Set aside in the refrigerator to chill.

Make the Crab Cakes Mixture

In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, green onions, beaten egg, Dijon mustard, Old Bay seasoning, and season with salt and pepper. Gently mix until just combined, being careful not to break up the crab meat too much.

Form and Bake the Crab Cakes

Preheat your oven to 375°F (190°C). Shape the crab mixture into patties and place them on a baking sheet lined with parchment paper. Brush the tops lightly with olive oil and bake for 20-25 minutes or until golden brown.

Serve

Once the crab cakes are cooked, serve them hot with the chilled remoulade sauce on the side. Enjoy!

Follow these steps carefully for the best results!

Pro Tips

For extra texture, consider adding some finely diced bell peppers or celery to the crab mixture. This adds a nice crunch and a burst of flavor that really complements the crab. Additionally, let the crab cake mixture rest in the fridge for at least 30 minutes before baking
it allows the flavors to meld together beautifully.

Storage and Make-Ahead Tips

These baked crab cakes can be made ahead of time, making them an excellent choice for meal prep or entertaining. After shaping the patties, you can store them in the refrigerator for up to 24 hours before baking. Just ensure they are well-covered to prevent drying out. Alternatively, pre-bake them and refrigerate; they can be reheated in the oven at 350°F (175°C) for about 10 minutes or until heated through.

If you're looking to store leftovers, these cakes freeze exceptionally well. After baking and cooling them completely, place them in an airtight container separated by parchment paper to prevent sticking. You can freeze them for up to three months. To reheat, a quick bake from frozen at 375°F (190°C) will bring them back to life while ensuring the exterior remains crispy.

Serving Suggestions

For an impressive presentation, serve your crab cakes on a bed of mixed greens with lemon wedges for an added burst of freshness. Pair them with a light white wine or a crisp beer to enhance the dining experience. Adding a side of roasted asparagus or a simple avocado salad can create a well-rounded meal that's visually appealing and packed with flavors.

You can also get creative with toppings; consider adding a dollop of spicy aioli or a sprinkle of microgreens for an elevated touch. If you're feeling adventurous, try incorporating different cuisines by adding curry powder or sriracha to the remoulade for a fusion twist that pairs excellently with the crab cakes.

Questions About Recipes

→ Can I use canned crab meat instead of fresh?

Yes, you can use canned crab meat, but fresh crab will provide a better flavor and texture.

→ How can I make these crab cakes gluten-free?

You can substitute the breadcrumbs with gluten-free breadcrumbs or ground almonds.

→ Can I prepare the crab cakes in advance?

Absolutely! You can prepare and shape the crab cakes and store them in the refrigerator for up to 24 hours before baking.

→ What can I serve with crab cakes?

These crab cakes pair wonderfully with a simple green salad, coleslaw, or even a side of roasted vegetables.