Ingredients:

  • 1 lb (450g) lump crab meat, picked over for shells
  • 1/2 cup (60g) breadcrumbs (preferably panko)
  • 1/4 cup (60ml) mayonnaise (preferably homemade)
  • 1 large egg, lightly beaten
  • 2 green onions, thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 1/2 teaspoon paprika
  • For the Zesty Remoulade:
  • 1/2 cup (120ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon capers, finely chopped
  • 1 teaspoon hot sauce (adjust to taste)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, beaten egg, scallions, Dijon mustard, Worcestershire sauce, parsley, paprika, salt, and pepper.
  3. Gently fold the mixture until just combined, being careful not to break up the crab meat.
  4. Chill the mixture in the fridge for 30 minutes for optimal texture.
  5. Scoop about 1/4 cup of the mixture to form each crab cake; gently shape into patties.
  6. Arrange the crab cakes on the prepared baking sheet; spray or brush tops lightly with oil.
  7. Bake in the preheated oven for 20 minutes, or until golden brown and slightly crispy.
  8. While the crab cakes are baking, prepare the zesty remoulade by whisking together all remoulade ingredients in a small bowl.
  9. Serve the baked crab cakes warm with a drizzle of the remoulade.