Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Guy bakes savory crabcakes until they're perfectly golden brown and pairs them with a mouthwatering, creamy Old Bay remoulade!
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Baked Crabcakes with Old Bay Remoulade
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Old Bay Remoulade:
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
Baked Crabcakes:
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
Directions
Preheat the oven to 400 degrees F.
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. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
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. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
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My World Famous No Filler Crab Cake Recipe
Every restaurant at the shore has their own signature way of making crab crakes. Being that i’ve visited most of the sea-side restaurants in Cape May Country, I've had my fill on who I think makes it the best. (I will not share those details)
Over the years ive learned how to protect this recipe and have been serving it up to family and friends during their stops by the shore house or during the Holidays. Today I am going to let you in on the secret to this delectable culinary delight.
Crab cakes showcase the essence of coastal cuisine. Crafted from succulent crab meat, these patties are a harmonious blend of flavors and textures. A crispy, golden-brown exterior gives way to a tender, luscious interior, rich with the sweetness of the crab.
Some restaurants try their hardest to give you a good crab cake but sometimes add a bit too much filler which kind of ruins it.
This recipe will use practically no filler in it. Some kind of breadcrumbs are needed just as a way to keep the crab cakes together.
Not only will this taste good but it is so easy to make that you can make these quickly. This recipe will make you 6 1/2 cup-sized crab cakes.
For this recipe you will need.
1 large egg
2 Lemons - 1-2 tablespoon fresh lemon juice, plus 1 sliced up for plating.
1/4 cup mayonnaise (I suggest not using the fat free, it changes the taste)
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons Yellow mustard
1 tablespoon Old Bay seasoning (up to 1 and 1/2 tablespoon for a kick)
1 pound fresh lump crab meat*
2/3 cup of Panko breadcrumbs
1/8 teaspoon salt
In a spacious bowl, combine the egg, mayonnaise, parsley, mustard, Old Bay seasoning, lemon juice, and salt. Whisk the ingredients together thoroughly. It’s going to look at bit yellow and reddish at the same time but trust the process.
Arrange the crab meat on the top layer, then add the panko breadcrumbs. Using a rubber spatula, delicately blend the components, ensuring an even mixture throughout.
I suggest just using your hands and go slow. If you go too fast you could break up the crab meat into small pieces which defeats the purpose of making these.
If you're a protectionist like me, you will want a circle 1/2 plastic measuring cup so that each crab cake is perfectly circle. (yes my wife hates that haha)
Use the measuring cup to form the crab cakes and place them on a baking pan.
Pre-heat the oven to 450. Once pre-heated bake the crab cakes on the top shelf for 12-16 minutes.
For the last 2 minutes throw them on broil to bring out that brown.
Once they are down take them out and let them sit for 5 minutes before plating them.
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