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Baked Crab Cake Bites with Lemon Remoulade
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30 bites
Ingredients
Baked Crab Cake Bites
- 10 ounces lump crab meat
- 1/3 cup onion chopped
- 1/3 cup bell pepper chopped
- 1 tablespoon whole grain mustard
- 1 tablespoon mayo
- 1 egg beaten
- 1 1/2 cups cracker crumbs recommended: Ritz
- 3 tablespoons milk
- 1/4 cup fresh parsley chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon low sodium seafood seasoning recommended: Old Bay
- salt and pepper to taste
- Cooking spray
Lemon Remoulade
- 1 cup canola mayo
- 1 tablespoon whole grain mustard
- 1 teaspoon agave nectar or honey
- Juice of half a lemon
- 1 teaspoon lemon zest
- 1/4 cup pickle relish
- 1/4 cup fresh parsley chopped
- 1 tablespoon hot sauce
- salt and pepper to taste
Instructions
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Make the remoulade by combining all the ingredients, and allow it to sit the fridge while you make the crab cakes.
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In a small pan, saute the chopped onions and peppers, just until they're tender. Set them aside to cool.
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Combine all of the crab cake ingredients, then chill the mixture for 1 hour in the fridge.
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After the mixture has chilled, form them into 1 tablespoon sized balls, and lay them onto a baking sheet lined with parchment. Spray the crab cake bites with canola spray.
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Bake the crab cake bites at 375 degrees F for 15-20 minutes, until they're golden brown and cooked through. You can broil them for a few minutes near the end to brown the tops, if they need it.
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Serve the baked crab cake bites with the lemon remoulade and some lemon wedges.