Snack · 30 min · american

Mini Baked Crab Cakes with Rémoulade

✓ USDA-verified nutrition data

Ingredients

• 8 oz Lump crabmeat
• 3 tbsp Mayonnaise
• 1/3 cup Breadcrumbs
• 1 Egg
• 1 tsp Old Bay seasoning
• 1/2 Lemon

Steps

1. Heat the oven to 425°F and line a baking sheet with parchment paper.
2. Pick through the crabmeat with your fingers for shell fragments, keeping the lumps as intact as possible.
3. Gently fold the crab with the mayonnaise, beaten egg, breadcrumbs, and Old Bay until just combined. Beginner tip: mix as little as you can. Overmixing shreds the lumps and makes dense, bready cakes.
4. Form into 8 small, compact patties and chill on the sheet for 15 minutes so they hold together in the oven.
5. Bake 15 to 18 minutes, until golden on top and firm to the touch.
6. While they bake, stir extra mayonnaise with lemon juice and a pinch of Old Bay into a quick rémoulade.
7. Serve the hot crab cakes with lemon wedges and the rémoulade for dipping.

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