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Baked Crab Cakes with Remoulade

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  • Prep 35 min
  • Total 60 min
  • Servings 16
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Baked crab cakes have all the flavor of fried cakes--but not the fat.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Remoulade

  • 1/4 sweet onion, peeled, quartered
  • 2 cloves garlic, peeled
  • 1 teaspoon salt-free Cajun seasoning
  • 2 teaspoons smoked paprika
  • 3/4 cup reduced-fat mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice

Crab Cakes

  • 1 egg, beaten
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 cup reduced-fat mayonnaise
  • 1 teaspoon low-sodium soy sauce
  • 1/2 teaspoon Sriracha sauce
  • 1/2 teaspoon salt-free Cajun seasoning
  • 1 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green onions (4 medium)
  • 1 lb canned lump crabmeat, drained
  • 1 1/4 cups Progresso™ panko crispy bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Make With
Progresso Breadcrumbs

Steps

  • 1
    In food processor, place all Remoulade ingredients. Process until mixture is smooth; cover and refrigerate until ready to serve.
  • 2
    Heat oven to 425°F. Spray large cookie sheet with cooking spray or line with cooking parchment paper. In large bowl, beat egg, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/4 cup reduced-fat mayonnaise, the soy sauce, Sriracha sauce and Cajun seasoning with whisk. Stir in bell pepper and green onions. Fold in crabmeat, one-fourth of the bread crumbs, the salt and pepper. Place remaining bread crumbs in shallow dish.
  • 3
    Divide crab mixture into fourths. Shape each section into 4 patties (making 16 total), coating both sides with bread crumbs in shallow dish. Place on cookie sheet.
  • 4
    Bake 10 to 12 minutes or until cakes are slightly brown on bottoms. Turn; bake 10 to 12 minutes longer or until golden brown. Serve immediately with sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    Crab cakes and Remoulade can be made ahead and refrigerated for up to a day. Increase bake time 2 to 3 minutes per side.
  • tip 2
    Try substituting canned salmon for the crabmeat.

Nutrition

110 Calories, 6g Total Fat, 5g Protein, 9g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
320mg
13%
Potassium
115mg
3%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
1g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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