Best Baked Maryland Crab Cakes + Old Bay Remoulade
Prep Time
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Maryland-flavor baked crab cakes that melt in your mouth and epitomize summer on the bay!
Author: One Moore Bite
Ingredients
Old Bay Remoulade
1 cup mayonnaise
2 tablespoons minced capers
2 tablespoons minced scallions
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 Crab Cakes
2 large eggs
1 lemon, zested and juiced
½ cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
4 dashes hot sauce
16 ounces fresh Maryland backfin crabmeat
16 ounces fresh Maryland jumbo lump crabmeat
1 cup crushed Ritz Crackers
Instructions
Make the remoulade first
Whisk together all ingredients in a small bowl until smooth. Cover and refrigerate until ready to serve.
Now for the crabcakes
Preheat the oven to 400 degrees F.
Whisk together the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl until smooth.
Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat.
Use a cookie or muffin scoop to scoop the mixture into your hand in even portions. Roll each one into a loose ball and place them into a large, oven-proof pan (preferably cast-iron).
Once all the crabcakes are rolled, place the pan into the oven and bake for about 7 minutes, then flip. Bake for another 7-8 minute, or until the crabcakes are golden brown and cooked through. Serve immediately with remoulade.