Crab Cakes with Remoulade

Loaded with a full pound of seafood, these homemade Crab Cakes with Remoulade are a step above those filler-loaded recipes. Try this baked crab cake recipe for a light dinner or as part of your Mardi Gras menu.

👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●baking sheet
●oven
●bowl
●whisk
●skillet

📝 Preparation Steps

Adjust an oven rack to the middle position and preheat oven to 400 degrees. Oil a rimmed baking sheet.

To make the remoulade:

In a small bowl, whisk together mayonnaise, dill relish, Worcestershire sauce, lemon juice, Dijon mustard, tabasco, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Cover and place in refrigerator to blend flavors, at least ⏱️ 30 minutes.

dill relish2 teaspoons

To make the crab cakes:

In a small skillet over medium-high heat, melt butter. Add red and green bell peppers and saute until tender, about ⏱️ 5 minutes. Cool slightly.

butter2 tablespoon

In a medium bowl, whisk together mayonnaise, egg, mustard, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Fold in crab, cooled bell peppers, and green onions.

egg1

Divide crab mixture into four parts and using your hands. Form each part into 1-inch thick patties and place on prepared baking sheet. Bake crab cakes until golden, about 15 to ⏱️ 20 minutes.

Allow patties to rest on baking sheet ⏱️ 5 minutes before serving. Garnish with fresh parsley and serve with remoulade and lemon wedges.

Nutrition Facts

calories

512 kcal

fat Content

44 g

serving Size

1 cake with remoulade

fiber Content

1 g

sugar Content

3 g

sodium Content

1434 mg

protein Content

23 g

trans Fat Content

1 g

cholesterol Content

112 mg

carbohydrate Content

4 g

saturated Fat Content

7 g

unsaturated Fat Content

35 g

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