Crab cakes have become a regular item on our dinner rotation. My favorite crab cake recipe is the crispy mini one. But if you're looking for a more traditional crab cake, then this is the one for you! We loved this one as well, especially my husband. I love that they are baked, makes it healthier and easier to clean up!
Crab Cakes with Remoulade Sauce
3 cans crab (fresh if you have it)
1/4 cup celery
1/4 cup red bell pepper
1/4 cup onion
2/3 cup panko bread crumbs
1 tablespoon worstershire sauce
1 tablespoon coarse ground mustard
1 tablespoon butter
Remoulade Sauce recipe found here.
Preheat oven to 350 degrees F. Combine all ingredients until mixed well. Prepare a muffin tin with nonstick spray. (I used a mini muffin pan.) Scoop mixture into prepared pan(s). Place in preheated oven for 17-20 minutes until heated through and golden brown. If using full size muffin cups, you will need to increase the cooking time. While crab cakes are cooking, prepare the remoulade sauce by combing all ingredients well, and chilling in fridge until ready to serve.