Name: Baked Crab Cake Bites with Lemon Remoulade Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 10 ounces lump crab meat; 1/3 cup onion, chopped; 1/3 cup bell pepper, chopped; 1 tablespoon whole grain mustard; 1 tablespoon mayonnaise; 1 egg, beaten; 1 1/2 cups cracker crumbs (recommended: Ritz); 3 tablespoons milk; 1/4 cup fresh parsley, chopped; 1 teaspoon lemon zest; 2 tablespoons lemon juice; 1 teaspoon low sodium seafood seasoning (recommended: Old Bay); Salt and pepper, to taste; Cooking spray (canola spray recommended); 1 cup canola mayonnaise; 1 tablespoon whole grain mustard; 1 teaspoon agave nectar or honey; Juice of half a lemon; 1 teaspoon lemon zest; 1/4 cup pickle relish; 1/4 cup fresh parsley, chopped; 1 tablespoon hot sauce; Salt and pepper, to taste

Ingredients

10 ounces lump crab meat

1/3 cup onion, chopped

1/3 cup bell pepper, chopped

1 tablespoon whole grain mustard

1 tablespoon mayonnaise

1 egg, beaten

1 1/2 cups cracker crumbs (recommended: Ritz)

3 tablespoons milk

1/4 cup fresh parsley, chopped

1 teaspoon lemon zest

2 tablespoons lemon juice

1 teaspoon low sodium seafood seasoning (recommended: Old Bay)

Salt and pepper, to taste

Cooking spray

1 cup canola mayonnaise

1 tablespoon whole grain mustard

1 teaspoon agave nectar or honey

Juice of half a lemon

1 teaspoon lemon zest

1/4 cup pickle relish

1/4 cup fresh parsley, chopped (for remoulade)

1 tablespoon hot sauce

Salt and pepper, to taste (for remoulade)

Instructions

Step 1: Make the lemon remoulade by combining canola mayonnaise, whole grain mustard, agave nectar or honey, lemon juice, lemon zest, pickle relish, fresh parsley, hot sauce, and salt and pepper. Mix well and refrigerate while preparing the crab cakes.

Step 2: In a small pan, sauté the chopped onions and bell peppers over medium heat just until tender. Remove from heat and let cool.

Step 3: In a large bowl, gently combine the lump crab meat, sautéed onions and peppers, whole grain mustard, mayonnaise, beaten egg, cracker crumbs, milk, fresh parsley, lemon zest, lemon juice, seafood seasoning, salt, and pepper until evenly mixed.

Step 4: Chill the crab mixture in the refrigerator for 1 hour to help it firm up.

Step 5: Preheat the oven to 375°F (190°C). Form the chilled mixture into 1 tablespoon-sized balls and place them on a baking sheet lined with parchment paper. Lightly spray the crab cake bites with cooking spray.

Step 6: Bake for 15–20 minutes, until the crab cake bites are golden brown and cooked through. If needed, broil for a few minutes at the end to achieve a nicely browned top.

Step 7: Serve the warm crab cake bites with lemon remoulade and lemon wedges.

Tips & Variations

Use fresh lump crab meat for the best texture and flavor, but canned crab can be a convenient substitute.

For extra crispiness, lightly coat the crab cake bites in additional cracker crumbs before baking.

Adjust the hot sauce in the remoulade to your preferred spice level or omit it for a milder sauce.

Adding a pinch of cayenne pepper to the crab mixture can boost the flavor without overpowering it.

FAQs

Can I make these crab cake bites ahead of time?

Yes, you can prepare the crab cake mixture and refrigerate it for up to 24 hours before baking. You can also bake the bites in advance and reheat them before serving.

Can I freeze the crab cake bites?

Yes, freeze the formed but unbaked crab cake bites on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.