Share This:

Have you ever ordered crab cakes in a restaurant and found yourself biting in anything but crab meat, struggling to find any trace of it in the middle of all the junk? Yeah…me too. What a disappointment right?

Glorious Crab Cakes (Oven-baked)

Glorious Crab Cakes (Oven-baked)

These Crab Cakes are totally GLORIOUS and in that, not only won’t you have that problem since they are FILLED with tons of crabmeat, they are also perfectly crispy on the outside. However, we are not talking about deep-fried oily crispiness here, but the lovely oven-baked crust of a perfectly not-oily, Panko coating.

Glorious Crab Cakes (Oven-baked)

Glorious Crab Cakes (Oven-baked)

These Crab Cakes are so quick and easy to make, they’re delicious and they won’t crumble. Perfect as little bites or as an appetizer, they will please everyone!

I created this sort-of remoulade sauce that I find totally delicious with these crab cakes. However, if you are short for time, you always serve it with a store-bought sauce of your choice or with a simple spicy mayo (1/2 cup of mayo mixed with 1-2 tbsp of Sriracha sauce).

Glorious Crab Cakes (Oven Baked)
Serves 4
These Crab Cakes are so quick and easy to make, they're delicious and they won't crumble. Perfect as little bites or as an appetizer, they will please everyone!
Write a review
Print
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
CRAB CAKES
  1. - 1/2 lb (225 grams) Crab meat;
  2. - 5 slatines crackers
  3. - 1 tsp Dijon mustard
  4. - 1 tsp horseradish
  5. - 1 tbsp fresh chopped chives
  6. - 1 egg
  7. - 1/2 Cayenne pepper
  8. - 1/2 cup Panky breadcrumbs
  9. - Salt and pepper to taste
SAUCE
  1. -2 tbsp low-fat sour cream
  2. -2tbsp mayo
  3. -1 baby dill pickle, finely chopped
  4. - 1 tsp horseradish
  5. - 1 tsp chopped chives
  6. - 1tsp lemon juice
  7. - pinch of Cayenne pepper
CRAB CAKES
  1. Preheat your oven at 400 F.
  2. In a large bowl, mix all the ingredients together except the Panko.
  3. Scoop approximately 1 1/2 tbsp of the mixture and shape into small disk or about 1/2 inch (1 cm), until there is no more mixture. You should have 6-8 cakes.
  4. Spay a baking sheet with cooking oil.
  5. Coat each cake in Panko breadcrumbs and place on the baking sheet.
  6. Bake for 6 minutes on each side or until the outside is nicely browned and crisp.
  7. SAUCE: In a small bowl, mix all the ingredients together. Refrigerate until ready to serve.
Notes
  1. This will serve 3-4 people as an appetizer...or just one person if you are as uncivilized as I am 😉
blogieat http://www.blogieat.com/

Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.