Baked Crab Cake Recipe
1/2 lb, preserved lemon, remoulade
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Ingredients
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Crab Cakes
Remoulade Sauce
Finish & Garnish
Method
Crab Cakes
Prep crab
Place the lump crabmeat in a large bowl and gently pick through to remove any shell pieces. Handle the crab gently to keep large lumps intact.
Combine aromatics and binder
To the bowl with crab, add the finely chopped preserved lemon rind, diced celery, minced shallot, chopped parsley, Dijon mustard, 3 tablespoons light mayonnaise, Old Bay seasoning, Worcestershire sauce, kosher salt, and black pepper. Gently fold ingredients together with a rubber spatula until evenly distributed, taking care not to mash the crab.
Add egg and panko
Add the lightly beaten egg and 1/2 cup panko breadcrumbs to the crab mixture. Fold just until the mixture holds together when formed; do not overmix. If mixture is too wet, add up to 1-2 tablespoons more panko. If too dry, add 1 teaspoon mayonnaise.
Form cakes
Portion the mixture into four equal cakes (about 2 oz each) or two larger cakes depending on desired size; for a 1/2 lb batch aim for two 4 oz cakes or three ~3 oz cakes. Gently press each into 3/4-inch-thick rounds, smoothing edges without compacting them excessively.
Prepare baking sheet
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease with 1 tablespoon melted butter. Place the formed crab cakes on the prepared sheet leaving space between them. Brush the tops and sides lightly with 1 teaspoon neutral oil or an additional light brush of melted butter to promote browning.
Bake
Bake in the preheated oven for 12–15 minutes, until edges are set and cakes are golden. For a lightly crisped top, switch to broil for 1–2 minutes watching carefully to avoid burning.
Rest
Remove from oven and let crab cakes rest on the sheet for 2–3 minutes before transferring to a serving plate to retain shape.
Remoulade Sauce
While crab cakes bake, combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon whole grain mustard, chopped capers, finely diced cornichons, 1 teaspoon lemon juice, 1/4 teaspoon hot sauce (if using), 1/4 teaspoon paprika, minced chives, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper in a small bowl. Stir until smooth and taste; adjust seasoning with additional lemon juice, salt, or hot sauce as desired. Chill until ready to serve.
Finish & Serve
Plate the baked crab cakes on a warmed platter or individual plates. Spoon 1–2 tablespoons remoulade sauce per cake or serve the sauce on the side for dipping.