Nothing like crisp crabcakes in the summertime. I love them so much, and the best thing is there is so many ways to eat them: plain; as a sandwich; as a taco; the possibilities are endless. I decided to have them with some homemade slaw and eat them as is. Instead of frying them, I baked them which, not only made them crispier, but also “lighter” as they were not greasy and that allowed me to eat more of them. Try yours today!

Prep Time: 10 Minutes

Cook Time 20 Minutes

Wait Time: 1 hour and a half

Serves: 4


For the Crabcakes

2 pounds lump crab meat, rinsed and drained

2 large eggs

1 ½ cups panko breadcrumbs

½ cup mayonnaise

2 tablespoons mustard

1 ½ teaspoons smoked cayenne

1 ½ teaspoons paprika

1 teaspoon red pepper flakes


Black pepper

½ cup of chopped scallions

¼ cup of chopped parsley

For the Remoulade

1 cup mayonnaise

3 tablespoons sriracha

2 tablespoons mustard

1 tablespoon pickle juice

¼ cup of chopped pickles

1 teaspoon paprika

1 teaspoon cayenne


  • In a large bowl, add all the ingredients for the crab cakes, and carefully and slowly mix using your hands, but do not overwork


  • Cover and let it cool for an hour to an hour and a half
  • Once they have cooled down, preheat the oven to 350 degrees and begin shaping the patties. You do not want to get them too thick. An inch to an inch and a half should be thick enough


  • Line a baking tray with parchment paper and drizzle a little bit of olive oil on it
  • Place the crabcakes on the tray and bake about 8-10 minutes on each side. When the one side has finished cooking, flip the cakes onto the other


  • While the crabcakes are baking, prepare the remoulade by adding all the ingredients in a small bowl and mixing them
  • Once the crabcakes are ready, serve as is with a lemon wedge, or you can make a nice fat sandwich
  • Enjoy!



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