Baked Mini Cajun Crab Cakes

When you need a simple and fun appetizer try these Baked Mini Cajun Crab Cakes. The Crab Cakes are baked instead of fried with a cajun twist.

A few weeks ago, I purchased a container of lump crab meat for another dish I was making but never got around to using it.

Last weekend my son was bugging me to make something with the crab. He loves crab and would have been happy to eat it out of the container. Instead, I decided to make my healthier version of crab cakes. These are baked not pan-fried. I also used a low-fat mayo. This is a great easy appetizer or could be converted into a main dish.

I personally like the mini version better. Serve these with my homemade Remoulade Sauce recipe or as my wife says to me sometimes; keep it simple with a Remoulade purchased from the store. Nah I’d rather make it myself!

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I will be bringing my Baked Mini Cajun Crab Cakes recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.

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Baked Mini Cajun Crab Cakes

Prep Time

40 mins

Cook Time

20 mins

Total Time

1 hr

 

When you need a simple and fun appetizer try these Baked Mini Cajun Crab Cakes. The Crab Cakes are baked instead of fried with a cajun twist!

Course: Appetizer

Servings: 24

Author: Quinn Caudill

Ingredients

• 1 egg beaten
• 1/3 cup low fat milk
• 1/3 cup low fat mayo
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire
• 1 teaspoon lemon juice
• 1 lb lump crab meat
• 1 1/2 teaspoon parsley flakes
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon Cajun seasoning
• 1 tablespoon fresh grated Parmesan
• 1 green onion finely chopped
• 1 cup panko bread crumbs

Instructions

1. In bowl whisk first five ingredients (wet ingredienttogether.
2. In strainer drain and rinse crab meat and remove any claw pieces.
3. In bowl mix together the remaining ingredients except breadcrumbs.
4. Gently mix crab mixture and wet ingredients.
5. Fold in breadcrumbs.
6. Chill mixture in refrigerator for 30 minutes.

7. Heat oven to 375°F.

8. Lightly grease baking sheet.
9. Place crab cake mix, 1 tablespoon at a time, onto baking sheet. I use a melon baler to scoop crab cake mix.

10. Lightly flatten crab cake.

11. Bake for 18 -20 minutes until golden brown. Turn over cakes half way through.

12. Serve warm with remoulade sauce. (See below)

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2013

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Remoulade Sauce

Remoulade is a mayo based sauce invented in France. Versions of this sauce are used in dishes around the world. Some recipes are very extravagant but my version uses ingredients you should have on hand. This goes great with my mini crab cakes and many other seafood dishes:

Author: Quinn Caudill

Ingredients

• 1/2 lite mayo
• 1 tablespoon Franks Hot Sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon chili sauce
• 1 tablespoon pickle relish
• 2 teaspoon horseradish or 1 tablespoon prepared horseradish sauce
• 1/2 teaspoon Old Bay Seasoning

Instructions

1. Combine all ingredients in mixing bowl. Chill for one hour before serving.

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2013

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