Apr 02 2009
Baked Crab Cakes with Remoulade Sauce
I was delighted when Daniel brought home a tub of Backfin Lump crab meat! Backfin is a term to describe the location of where they take the crab meat from – so basically they are pieces of broken jumbo lump and body meat. Backfin Lump is best used for crab cakes and gourmet stuffing; obviously in this case, we used it for crab cakes.
As you can see, this is a lot of crab meat! It can yield quite a bit of crab cakes - hey, the more the merrier, right?
Combine the crab meat along with celery, red onion, parsley, dill, surimi, mayonnaise, panko breadcrumbs, lemon juice, pepper, and Old Bay seasoning. Then mix together!
Form the crab cakes to your desired size. We used a round mold, but you can also form by hand. Then bake in the oven at 400 degrees for 15-20 minutes.
Meanwhile, blend together the following ingredients to create the Remoulade sauce to eat with the crab cakes: bell peppers, parsley, garlic, paprika, Old Bay, lemon juice, celery, and onion. Puree all together and then mix a quarter cup of mayonnaise to create a creamy consistency. (For anyone who want the actual recipe of this sauce, please email us. It's in grams!)
Our crab cakes turned out a little dry because we didn't put a lot of mayo in it (trying to be healthy) but feel free to add more to make them moist. There isn't much to it guys - this is one easy dish to make that will definitely impress your friends!
I saved some leftover crab meat to eat with our side salad. Unlike restaurants, we didn't skimp on the meat!
tasty post! the thought of crab makes me think of this open faced dungeness crab roll i had at pike place in seattle–*dreamy sigh*
was that reduced fat mayo too? and yes, please send me the recipe for the remoulade! thanks in advance!
We didn’t use low-fat mayo because we didn’t have any on hand! Thanks for pointing it out, though.
Daniel also tried the open faced dungeness crab roll in Seattle. That sounds so good. We gotta try to re-create that!