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Baked Crab Cakes and Remoulade
Recipes
Baked Crab Cakes and Remoulade
4 servings
25 minutes total

Ingredients

  • Nonstick aluminum foil
  • ½ cup panko bread crumbs
  • 4 (3-oz) crab cakes
  • ½ cup fully cooked bacon pieces
  • 1 lemon, for zest/juice
  • 2 oz spicy pickle spears (or chips), chopped finely
  • ¼ cup tomato trinity mix (fresh diced tomatoes, onions, and bell peppers)
  • ½ cup mayonnaise
  • ½ teaspoon minced garlic
  • 1 small cucumber, sliced thinly
  • 2 cups baby arugula

Steps

    1. Preheat oven to 400°F. Line baking sheet with foil. Place bread crumbs in shallow dish. Flatten crab cakes into 3-inch disks, then press into bread crumbs, coating both sides (wash hands). Place on baking sheet; bake 7 minutes, then flip and bake 6–8 more minutes until browned and 165°F.
    2. Place bacon pieces in microwave-safe bowl; microwave on HIGH 45–50 seconds or until crisp. Zest lemon (1 teaspoon); squeeze for juice (1 tablespoon). Chop pickles (about ½ cup). Combine zest, juice, pickles, trinity mix, mayonnaise, garlic, and bacon; whisk to blend and chill remoulade until ready to use.
    3. Slice cucumber (about 24 slices). Place arugula on serving platter (or plates). Top with cucumbers, crab cakes, and remoulade; serve immediately.

Amount per ¼ recipe serving: Calories 510, Total Fat 40g, Sat Fat 7g, Trans Fat 0g, Chol 105mg, Sodium 1120mg, Total Carb 17g, Fiber 1g, Sugars 2g, Protein 19g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%