BAKED CRAB CAKES WITH REMOULADE
Baked crab cakes have all the flavor of fried cakes--but not the fat.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 16
Number Of Ingredients 20
Steps:
- In food processor, place all Remoulade ingredients. Process until mixture is smooth; cover and refrigerate until ready to serve.
- Heat oven to 425°F. Spray large cookie sheet with cooking spray or line with cooking parchment paper. In large bowl, beat egg, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/4 cup reduced-fat mayonnaise, the soy sauce, Sriracha sauce and Cajun seasoning with whisk. Stir in bell pepper and green onions. Fold in crabmeat, one-fourth of the bread crumbs, the salt and pepper. Place remaining bread crumbs in shallow dish.
- Divide crab mixture into fourths. Shape each section into 4 patties (making 16 total), coating both sides with bread crumbs in shallow dish. Place on cookie sheet.
- Bake 10 to 12 minutes or until cakes are slightly brown on bottoms. Turn; bake 10 to 12 minutes longer or until golden brown. Serve immediately with sauce.
Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g
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DilAslam WaZiR
[email protected]I'm not a big fan of crab cakes, but I thought this recipe was pretty good.
Umar Chohan
[email protected]These crab cakes were a lot of work to make, but they were worth it. They were so delicious!
Duduzile Buthelezi
[email protected]I had trouble finding crab meat, so I used shrimp instead. The shrimp cakes were still good, but they didn't have the same flavor as crab cakes.
Sarah Bella
[email protected]The remoulade sauce was a little too tangy for my taste.
faisalkhan khan
[email protected]These crab cakes were good, but I thought they were a little too dry. I might add a little more mayonnaise next time.
Dasuni Hansika
[email protected]I will definitely be making these crab cakes again. They're so easy to make and they're always a crowd-pleaser.
Brett Field
[email protected]These crab cakes were a hit at my party. Everyone raved about them.
Jason Crosier
[email protected]I loved the addition of Old Bay seasoning to the crab cakes. It gave them a nice Chesapeake Bay flavor.
Abdi risaak iid
[email protected]The remoulade sauce was easy to make and it added a lot of flavor to the crab cakes.
Sajid Sajee
[email protected]I was skeptical about baking crab cakes instead of frying them, but I was pleasantly surprised. The baked crab cakes were just as good as fried crab cakes, and they were much healthier.
Erin Bond
[email protected]I've made crab cakes before, but this recipe was by far the best. The crab cakes were so moist and flavorful.
Manoj Kc
[email protected]These crab cakes were absolutely delicious! The remoulade sauce was the perfect complement to the crab cakes.