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Crab Cakes with Remoulade Sauce
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Course:
Main Course
Cuisine:
Cajun
Keyword:
crab cakes, Fish cakes, remoulade sauce
Servings:
6
people
Calories:
Author:
Leslie Watkins
Equipment
Mixing Bowls
Baking Sheet
measuring cups
measuring spoons
Ingredients
Crab Cakes
1
lb
Imitation crab meat
1
egg
beaten
1-1/4
cups
panko bread crumbs
2
green onions
thinly sliced
3/4
cup
mayonaise
1/2
tsp
old bay seasoning
1/4
tsp
dry mustard
1/4
tsp
salt
1/4
tsp
pepper
1/4
tsp
dill weed
Remoulade Sauce
1/4
cup
mayonnaise
1/4
cup
ketchup
1
tblsp
horseradish
1
tblsp
dijon mustard
Instructions
Preheat oven to 375°
Finely chop the imitation crab (I put it in my food processor and pulsed it until finely chopped)
Combine remaining ingredients, adding mayonnaise last and only enough to stick it together. You may need a litte more or less than measured amount
Pat together into 6 individual cakes
Place onto baking sheet that has been lined with parchment paper or foil.
Cook in oven for 25 minutes or until slightly browned. Being careful not to let them over bake as then they will become dry.
Make Sauce while cakes are baking
Mix all four ingredients together and set aside.
Notes
You can make the cakes smaller if serving as an appetizer.
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