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Baked Crab Cakes with Remoulade
Baked Crab Cakes with Remoulade
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Prep Time:
35 minutes
Total Time:
1 hour
Indulgent baked crab cakes without the guilt of frying.
Ingredients:
  • 1/4 sweet onion, peeled, quartered
  • 2 cloves garlic, peeled
  • 1 teaspoon salt-free Cajun seasoning
  • 2 teaspoons smoked paprika
  • 3/4 cup reduced-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 egg, beaten
  • 1 tablespoon Dijon mustard
  • 1/4 cup reduced-fat mayonnaise
  • 1 teaspoon low-sodium soy sauce
  • 1/2 teaspoon Sriracha sauce
  • 1/2 teaspoon salt-free Cajun seasoning
  • 1 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green onions (4 medium)
  • 1 lb canned lump crabmeat, drained
  • 1 1/4 cups Progresso™ panko crispy bread crumbs
Instructions:
  • Combine all Remoulade ingredients in a food processor and blend until smooth. Chill in the refrigerator until serving.
  • Preheat oven to 425°F. Grease a large cookie sheet with cooking spray or line it with cooking parchment paper. In a big bowl, whisk together 1 egg, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/4 cup reduced-fat mayonnaise, soy sauce, Sriracha sauce, and Cajun seasoning until smooth. Add bell pepper and green onions to the mixture. Gently fold in crabmeat, a quarter of the bread crumbs, salt, and pepper. Place the rest of the bread crumbs in a shallow dish.
  • Divide the crab mixture into fourths, shaping each into 4 patties to make a total of 16. Coat both sides with bread crumbs and place on a cookie sheet.
  • Bake the cakes for 10-12 minutes until slightly browned on the bottoms, then flip and bake for an additional 10-12 minutes until golden brown. Serve hot with sauce.

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