Crab Cakes with Remoulade

Name: Crab Cakes with Remoulade
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 Egg; 6 tbsp Mayonnaise; 2 tsp Dijon Mustard; 1 tsp Worcestershire Sauce; 2 tsp Cajun Seasoning; ½ oz Fresh Parsley; 1¼ lb Crab; 2 oz Breadcrumbs; 1 Pickle; 1 tsp Hot Sauce; 1 Lemon; 1 Lettuce; 1 Cucumber; 1 tbsp Olive Oil; ¼ tsp Salt; 1 Baguette

By Eatpace

Maryland-style crab cakes are served with a Cajun remoulade, green salad, and bread. The cakes bake in one batch while you mix the sauce and salad.

Total: 65 min; 50 prep · 15 cook
Serves: 4; Scale it below
Calories: 570; kcal per serving
Protein: 39g; per serving

Plan this dinner Jump to recipe

Crab cakes with remoulade, green salad, and sliced baguette on a plate.

65 min

Method

7 steps Oven 425°F 50 min prep · 15 min cook

Prep

Step 1. Heat the oven to 425°F (220°C) and line a sheet pan with parchment.
Step 2. Whisk Eggs, one-third of the Mayonnaise, half the Dijon Mustard, Worcestershire Sauce, half the Cajun Seasoning, and Fresh Parsley in a bowl.
Step 3. Gently fold in Crab and Breadcrumbs, keeping the crab in lumps. Shape into eight cakes, arrange on the sheet pan and chill for 30 minutes so they hold together.
Step 4. Bake the cakes until lightly browned and hot through, about 15 minutes.
Step 5. Meanwhile, stir the rest of the Mayonnaise, Dijon Mustard, and Cajun Seasoning with Pickles, Hot Sauce, and juice from half the Lemon.

Finish & serve

Step 6. Toss Lettuce and Cucumber with Olive Oil, Salt, and juice from the rest of the Lemon.
Step 7. Serve the crab cakes with the remoulade, salad, and Baguette.

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Tips

Good to know

Handle the crab gently and press the cakes just firmly enough to hold their shape.

Make ahead

Shape the cakes and mix the remoulade up to a day ahead; cover and refrigerate separately.

Leftovers

Refrigerate leftover cakes within two hours and eat within two days, reheating until hot throughout.

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