Baked Crabcakes with Old Bay Remoulade

Total Time:
25 min
10 min
15 min

4 to 6 servings

  • Old Bay Remoulade:
  • 1 cup mayonnaise
  • 2 tablespoons minced capers (nonpereil)
  • 2 tablespoons minced fresh chives
  • 2 tablespoons pickle juice
  • 1 tablespoon creole mustard
  • 1 tablespoon Old Bay seasoning
  • 1 lemon, zested and juiced
  • Kosher salt and freshly ground black pepper
  • Baked Crabcakes:
  • 2 large eggs
  • 1 lemon, zested and juiced
  • 1/2 cup mayonnaise
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon kosher salt
  • 3 to 4 dashes hot sauce
  • 16 ounces backfin crabmeat
  • 1 cup crushed butter crackers, such as Ritz Crackers
  • 16 ounces jumbo lump crabmeat
  • Preheat the oven to 400 degrees F.

  • For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.

  • For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.

  • Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.

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