Rss Feed Tweeter button Facebook button Flickr button

Apr 02 2009

Baked Crab Cakes with Remoulade Sauce

Published by at 11:12 pm under Cooking at Home

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.

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!

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.

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, onions. Puree all together and then mix a quarter cup of mayonnaise to create a creamy consistency.

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 in to make them moist. There isn't much to it guys - this is one easy dish to make that will definitely impress your friends!

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!

I saved some leftover crab meat to eat with our side salad. Unlike restaurants, we didn't skimp on the meat!

7 responses so far

7 Responses to “Baked Crab Cakes with Remoulade Sauce”

  1. cessy831on 02 Apr 2009 at 11:46 pm

    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!

  2. thefoodaddictson 03 Apr 2009 at 10:16 pm

    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!

  3. Sondra Hardwickon 13 Sep 2010 at 12:44 pm

    Hey, would you mind emailing me your quantities for the sauce and crab cakes? You’re looks really well-balanced, as far as ingredients goes, and I love the color of your remoulade!

  4. Rosemary Parkeron 01 Feb 2011 at 7:38 am

    Please send me the recipes for baked crab cakes and remoulade sauce.
    LOOKS GREAT!

    Thank You
    Rosemary Parker

  5. Jenniferon 13 Mar 2011 at 8:07 pm

    Please send the recipes for the crab cakes and remoulade sauce. Can’t wait to try it!
    thanks so much!

  6. Jessicaon 19 Aug 2011 at 9:40 am

    This recipe looks amazing. The pictures of the food are also so crisp and clear. We usually just get crab cakes at the grocery store, but this process of making them on your own and preparing them looks more appetizing to us now. It’s amazing at how many different food recipes can be created from simple ingredients such as these. Now, if only they had served these in the school cafeteria when I was younger!
    Thanks for sharing the recipe.

  7. rinokumuraon 28 Dec 2011 at 11:52 pm

    Looks delicious! I’m starving! Crab meat is so tasty but can I use other meat like, salmon or milkfish? I think that’s going to be delicious too.

Trackback URI | Comments RSS

Leave a Reply

CommentLuv badge

  The Food Addicts Copyright © 2016

Creative Commons License
The Food Addicts by The Food Addicts is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
Based on a work at www.thefoodaddicts.com.
Permissions beyond the scope of this license may be available at http://www.thefoodaddicts.com.