These Baked Crab Cakes let the crab shine. Big pieces of jumbo lump crab are baked until golden and crisp on the edges. A spoonful of creamy, tangy remoulade on the side brings it all together.
They’re a great choice when you want something a little special without a lot of effort. The texture is tender but sturdy, and the Old Bay seasoning brings a subtle kick. You can prep them ahead and pop them in the oven when you’re ready, which makes them perfect for entertaining.
Helpful Tips
- Crush the crackers finely: They should blend in without overpowering the crab.
- Chill before baking: It helps the cakes firm up and hold their shape while cooking.
- Blend the sauce until smooth: This gives you that creamy, restaurant-style finish.
You Might Also Like
Baked Crab Cakes with Remoulade Sauce
These Baked Crab Cakes are full of jumbo lump crab and baked until golden and crisp on the edges. A spoonful of creamy, tangy remoulade on the side brings it all together.
Ingredients
- 15 saltine crackers
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon fresh parsley finely chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons Old Bay seasoning
- 1/8 teaspoon salt
- 16 ounces Jumbo lump crab meat
- 3 tablespoons butter melted
- Chopped chives for garnish
For the sauce:
- 1 tablespoon onions chopped
- 1 clove garlic minced
- 1/4 cup white wine
- 1/4 cup beef stock
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Place the saltine crackers into a food processor and chop until they are in crumbs.
- In a large bowl combine a large egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, lemon juice, salt, and Old Bay seasoning.
- Add the saltine cracker crumbs, and jumbo lump crab meat. Use a spatula to gently fold the ingredients together, keeping the crab in the largest pieces possible.
- Scoop out about ½ a cup of the mixture and press together with your hands. Place the crab cakes on the baking sheet as you complete them.
- Place the baking sheet in the refrigerator for 30 minutes to chill.
- Brush the melted butter on the tops of the crab cakes. Bake for 12-15 minutes or until the internal temp of the crab cakes is 145°F.
- Meanwhile, mix up the sauce by adding a little olive oil and the onion to a skillet over medium heat. Saute for 5 minutes on medium-low. Add the garlic and saute for 30 seconds more.
- Turn the heat up to medium. Pour in the white wine and whisk. Cook for 2-3 minutes, until the wine is reduced by half.
- Pour in the beef stock, heavy cream, and Dijon. Whisk to combine. Cook at a low boil for about 5 minutes, until the sauce has reduced and thickened, slightly. Add to a food processor or blender and blend until smooth.
- Serve with the crab cakes.
Nutrition
Calories: 142kcalCarbohydrates: 5gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 49mgSodium: 570mgPotassium: 157mgFiber: 0.3gSugar: 1gVitamin A: 189IUVitamin C: 5mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.