Baked Crabcakes with Old Bay Remoulade Recipe

Name: Baked Crabcakes with Old Bay Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Preheat the oven to 400 degrees F.
2
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.
3
Whisk until well combined and smooth, about 1 minute.
4
Cover and refrigerate.
5
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.
6
Add the backfin crabmeat and the crushed crackers, and mix until well combined.
7
Gently fold in the lump crabmeat.
8
Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
9
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through.
10
Arrange the crabcakes on a large serving platter.
11
Top each with a dollop of the remoulade.
12
Serve immediately.

1107

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup mayonnaise, 2 tablespoons minced capers (nonpereil), 2 tablespoons minced fresh chives, 2 tablespoons pickle juice, and more.

Yes, Baked Crabcakes with Old Bay Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Crabcakes with Old Bay Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions