Oven-Baked Crab Cakes

These oven-baked crab cakes are super easy to make and absolutely worth it! The lemon remoulade sauce pairs perfectly with the crab cakes. My husband and brother ate nearly every one of the 10 crab cakes this made. They were in heaven.

For reference, I purchased my crab meat from Sam’s Club, click HERE for the link. I was nervous about how well the crab meat would taste, but this stuff made for the perfect crab cake! These crab cakes stand up to any restaurant-style crab cake I’ve ever had. If you are craving a taste of seafood, these are the perfect treat.

You can make the crab cakes and sauce ahead of time and chill until nearly ready to serve. Once you are ready to bake them, simply preheat the oven, pop them in, then wait 10-14 minutes. Voilà, they are done.

If you liked our oven-baked crab cakes, be sure to check out more Cooking for Cowboy recipes HERE.

Oven-baked Crab Cakes with Lemon Remoulade Sauce

Oven-Baked crab cakes are rich in flavor and paired with the perfect lemon remoulade sauce. They are super easy to make and can be prepared ahead of time for the perfect appetizer. These crab cakes will cure any seafood craving.

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 29 minutes mins

Course Appetizer

Servings 0 10-12 Crab Cakes

Ingredients

  

Crab Cakes

• 1 Pound fresh lump crab meat
• 1 Large Egg
• 1/4 Cup Mayonnaise
• 2 tbsp Dijon Mustard
• 2 tsp Worcestershire Sauce
• 1 tsp Fresh Lemon Juice
• Zest of 1/2 Lemon
• 2 1/2 tsp Old Bay Seasoning
• 3 tbsp Fresh Italian Parsley, Chopped
• 1/3 cup Panko Bread Crumbs, I used Garlic and Herb Flavor
• Salt and Pepper to taste

Lemon Remoulade Sauce:

• 1/2 Cup Mayonnaise
• 2 tsp Dijon Mustard
• Zest of 1/2 Lemon
• 1 Tbsp Fresh Lemon Juice, you can add more or less as desired
• 1 Tbsp Olive Oil
• 1 Tbsp finely chopped Italian parsley
• 1 Tbsp Chives, Chopped
• 1 tsp Minced Garlic
• 1/2 tsp Old Bay Seasoning
• Salt and Ground Pepper to taste

Instructions

 

Crab Cakes:

• Mix the egg, mayonnaise, dijon mustard, Worcestershire sauce, lemon juice, lemon zest, parsley, and old bay seasoning.
• Add the crab meat and gently mix with a spatula until all the crab meat is coated.
• Gently fold in the breadcrumbs until the mixture starts sticking together. If it isn't sticking together, add more breadcrumbs (1/2 Tbsp at a time) until it binds.
• Form the crab cakes into 10-12 small/medium crab cakes. I shaped mine into balls, but you can flatten them out more or shape them how you wish here.
• Place the formed crab cakes on a baking sheet covered with parchment paper.
• Cover the crab cakes and refrigerate for 1 hour or up to 1 day.
• When ready to cook the crab cakes, preheat the oven to 425 degrees F.
• Bake the crab cakes for 12-14 minutes or until golden.
• Serve warm with lemon remoulade sauce

Lemon Remoulade Sauce:

• While the crab cakes are chilling in the fridge, make the sauce.
• Mix together all the ingredients
• Cover and place in the fridge for 30 minutes to let the flavors marry together.

Keyword crab cake, crab cakes with lemon remoulade sauce, delicious oven baked crab cake

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