Baked Crab Cakes with Remoulade

Name: Baked Crab Cakes with Remoulade
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound lump crab meat; 1/2 cup breadcrumbs; 1/4 cup mayonnaise; 1 egg, lightly beaten; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 2 green onions, finely chopped; 2 tablespoons fresh parsley, chopped; Salt and pepper to taste; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 teaspoon hot sauce; 2 tablespoons pickles, finely chopped; Salt and pepper to taste

Highlighted under: Homestyle Meals

I absolutely love making Baked Crab Cakes with Remoulade for gatherings or cozy nights in. The crispy exterior perfectly encases tender crab meat combined with vibrant herbs and spices. What makes these crab cakes truly special is the zesty remoulade that elevates each bite. This recipe is not only healthier since it’s baked rather than fried, but it also allows the sweet crab flavors to shine. In just a short time, I can whip up these delightful morsels that impress everyone at the table.

Created by

Emma Johnson

Last updated on 2026-02-04T16:02:27.841Z

When I first attempted to make crab cakes, I was nervous about all the common pitfalls, like dryness or an overpowering breading. I experimented with different ratios of crab to filler and learned that the key is to keep it simple. Using fresh, high-quality crab meat allowed the natural flavors to shine through, and adding a hint of Dijon mustard provided the right amount of tang.

For the remoulade, I combine mayonnaise with lemon juice and a dash of hot sauce, which gives it a distinctive kick. I also like to include diced pickles for extra texture and flavor. This combination pairs beautifully with the crab cakes and is a must-have on the side!

Why You'll Love This Recipe
Rich crab flavor complemented by zesty remoulade
Healthier baking method without sacrificing flavor
Perfect for parties, gatherings, or a special homemade dinner

Crafting the Perfect Crab Cake Mixture

When mixing the crab cake ingredients, it's vital to handle the lump crab meat gently. Overworking the mixture can lead to dense cakes. The binding agents, namely the mayonnaise and egg, not only hold the cakes together but also impart moisture, keeping them tender. I recommend using high-quality lump crab meat, as the flavor and texture of fresh crab significantly enhance the final dish. If you're using frozen crab meat, ensure it is fully thawed and well-drained before mixing, as excess moisture can lead to soggy cakes.

The breadcrumbs act as a crucial stabilizer, absorbing some moisture and contributing to a delightful texture. For an extra crunch, consider using panko breadcrumbs instead of regular ones. They will give your crab cakes a lighter, crispier texture when baked. Adjust the breading quantity based on the crab meat's moisture content; you want just enough to hold the mixture together without making it too dry. Testing a small patty in the oven before shaping all the cakes can help you ensure you have the right balance.

Baking Techniques for Golden Perfection

Baking at a consistent temperature is key to achieving evenly cooked crab cakes. Preheating your oven to 375°F (190°C) isn't just a formality; it ensures that your cakes begin to cook immediately, helping them achieve that desirable golden crust. I often recommend using a convection setting if your oven has one, as the circulating air promotes even browning. Place the cakes on the middle rack for optimal heat circulation, avoiding overcrowding, which can trap steam and affect the crispness.

When the crab cakes are baking, keep an eye on them in the last five minutes to prevent over-baking. The visual indicator of doneness is a golden brown exterior and a firm middle when gently pressed. If you're unsure, you can use a food thermometer to check the internal temperature; it should reach 165°F (74°C). If they are browning too quickly but not fully cooked inside, you can tent them loosely with foil to help regulate browning while they finish cooking.

Ingredients

Gather all your ingredients before starting to ensure a smooth cooking process.

For the Crab Cakes

1 pound lump crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 green onions, finely chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

For the Remoulade

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon hot sauce
2 tablespoons pickles, finely chopped
Salt and pepper to taste

Ensure all ingredients are at room temperature for better mixing.

Instructions

Preheat your oven and prepare your baking sheet before you begin.

Prepare the Crab Cakes

In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, green onions, parsley, salt, and pepper. Mix gently to avoid breaking the crab meat too much.

Form the Cakes

Using your hands, shape the mixture into patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.

Bake the Cakes

Preheat the oven to 375°F (190°C). Bake the crab cakes for 20-25 minutes, or until they are golden brown and cooked through.

Make the Remoulade

While the cakes are baking, mix together the mayonnaise, Dijon mustard, lemon juice, hot sauce, pickles, salt, and pepper in a small bowl.

Serve

Once the crab cakes are done, serve them warm with a generous dollop of remoulade on the side.

These crab cakes are best served immediately but can be reheated gently if needed.

Pro Tips

For an extra crispy crust, brush the crab cakes lightly with olive oil before baking.

Storage and Make-Ahead Tips

These crab cakes can be prepared ahead of time, making them a fantastic option for entertaining. After shaping the crab cakes, arrange them on a baking sheet and place them in the freezer for about an hour. Once they're firm, transfer them to an airtight container with parchment paper between layers to prevent sticking. They can be frozen for up to three months. To cook, bake them straight from the freezer, adding a few extra minutes to the original baking time.

If you have leftover crab cakes, they can be stored in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes. This method will help maintain their crispy texture. Avoid microwaving, as the cakes can become rubbery and lose that delightful crunch. Instead, aiming for that oven crispness will revive the cakes beautifully.

Creative Variations to Elevate Your Dish

Consider adding finely chopped bell peppers or celery for an extra layer of flavor and texture in your crab cakes. These additions can introduce a bit of sweetness and crunch that complements the crab. If you're a fan of spice, a touch of Old Bay seasoning or a pinch of smoked paprika can enrich the overall flavor profile—namely, enhancing the crab taste without overpowering it.

For a dietary alternative, you can substitute the breadcrumbs with crushed cornflakes or gluten-free breadcrumbs to cater to gluten sensitivities. Additionally, if you want to skip the mayonnaise, a yogurt-based alternative can provide the necessary creaminess while making the cakes lighter. Experimenting with these variations allows you to customize your crab cakes to suit different tastes and dietary needs!

Questions About Recipes

→ Can I use canned crab meat?

Yes, you can use canned crab meat, but fresh lump crab meat will give you the best flavor and texture.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I freeze the crab cakes?

Yes, you can freeze uncooked crab cakes. Just lay them on a baking sheet to freeze them individually before transferring to a freezer bag.

→ What can I serve with these crab cakes?

These crab cakes pair wonderfully with a fresh salad or roasted vegetables for a complete meal.