Ingredients
Scale
- 8 ounces lump crab meat
- 1/2 stalk celery, finely diced
- 1/2 small onion, finely diced
- 1 tablespoon whole grain mustard
- 2 tablespoons prepared horseradish
- 1 egg, beaten lightly
- 1 tablespoon parsley
- 1/2 teaspoon paprika
- 1 1/2 tablespoons old bay seasoning
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup bread crumbs
- 1/2 cup mayonnaise
- 1 teaspoon mustard
- 1 tablespoon horseradish
- 1 tablespoon lemon juice
- 1 tablespoon sriracha
- 1 tablespoon old bay seasoning
- 1 tablespoon capers, chopped and drained
- lemon wedges
Instructions
- Preheat the oven to 375°F.
- Spray the mini-muffin tin with non-stick spray.
- In a bowl, mix all crab cake ingredients. Avoid overworking the mixture to keep crab meat in chunks.
- Press the mixture into the mini muffin tin to fill 20 spaces.
- Bake for 15 minutes.
- While the crab cakes bake, prepare the remoulade by mixing all its ingredients in a small bowl and keep it chilled until serving.
- After baking, run a knife around the edges of the crab cakes and let them sit in the pans for 5 minutes before removing.
- Serve on a platter with Old Bay Remoulade and lemon wedges.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a healthier option, use whole wheat bread crumbs.
Adjust the sriracha according to spice preference.
Ensure not to overmix the crab mixture to maintain the texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg