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
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