Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network

Guy bakes savory crabcakes until they're perfectly golden brown and pairs them with a mouthwatering, creamy Old Bay remoulade!

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Baked Crabcakes with Old Bay Remoulade
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

Old Bay Remoulade:

1 cup mayonnaise
2 tablespoons minced capers (nonpereil)
2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Baked Crabcakes:

2 large eggs
1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat

Directions

Preheat the oven to 400 degrees F.

For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.

For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.

Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.

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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network

[BeingAmy]

Thank you so much for posting this recipe! The best crab cakes I have ever made, and the Remoulade was a huge hit with everyone. The Christmas brunch was a big success.

[brittanysell]

Nothing like a Baltimore style crab cake. YUM. Well done! People always overthink it. Keeping it simple is the key. Well, and the JUMBO lump :)

[kenteanes]

I never thought I’d correct a chef, especially one of your caliber but, … Backfin and lump are one in the same. I’m pretty sure the first container you used for this recipe was the “special” which is everything but the backfin. The backfin meat (lump) is from the flipper fin which is how crabs move around so it’s the largest muscle in the crab. This knowledge comes from eating Chesapeake Bay crabs for close to 60 years now. Also, my wife and I live on the Bay, we catch and eat crabs from late May to early November and have done so for the last 15+ years. LOVE the Remoulade recipe! Thank you for making your videos. If you are ever in our neck of the woods please stop by for some fresh seafood, Wicomico Church VA.

[BeingAmy]

This looks perfect for the family Christmas dinner.

[jmcg]

Looks great. Wish I could still eat crab. Brings back memories of my mother and Grandmother making crab cakes in Baltimore.

[justacannytsng]

So happy seeing new Big Bite episodes. Have missed them!

[Zipfei_Kloatscher]

I like the subtle ring-cheese flavour and the lightness provided by a touch of mayo. 🙂👍🏻

[jennifercamille]

This looks amazing!! I want this kitchen!! The last time a guy cooked for me, I asked for something and he said "What do you want me to do? We're in a hotel room." I have to admit that was pretty funny. We had a little stove and a mini fridge, but that was it.

[feliciaspears]

Made this tonight for my sister-in-lw and my husband. The question as they were enjoying this dish was, "Do yo know how much this would have cost us if we would have gone out?" Thank you Guy for sharing this recipe. ❤
AMAZING.

[carmenhernandez-nkse]

I just make this recipe from Guy for tomorrow the Superbowl we always bet on what everyone cook, I think I will be the winner with this Crab recipe. Thanks Guy.

[ronpvi]

I enjoyed this recipe but blended egg whites, raw shrimp, lemon juice/zest and seasonings on high to create a mousse binder then folded in backfin crabmeat and finally jumbo lump, formed into cakes and coated with finely ground Panko crumbs to coat outside only. Refrigerate the cakes for at least two hours or overnight before baking or frying. Your blend of seasonings was perfect. Only a small dollop of your remolade on the side was needed for the best crab cakes I've ever had. Thank you!

[christinethompson-sanxter]

Thanks for the easy remaloude recipie. I tried it with salmon cakes. Awesome!

[michaelporter]

WOW THAT LOOKS SO GOOD 😍@ GUY 👀 YUUUUMMMMYYYY 👍🏾👌🏾

[AndyJay]

Guy cracked some eggs and mixed by hand with the eggs in the mixture?? Impressed!

[theresatyler]

Another great meal prepared by the best!!
And WOW you have a great work area too! I had to pause the video to take in all the things you had going on in the background!! I would love a space like that!! Hello from San Diego County CA

[hestergreen]

Geez, I wish I had Guy’s talent as a chef.

[boblehmann]

Cool!

Wish I had a Wood Fired Pizza Oven, and didn't need to mention draining the Crab Meat before mixing.

Thank You California sensibilities.

LOL!

[jeffharper]

Guy I only like a few fish types and only clams as far as shellfish goes, but I watch you cook things I wouldn't eat all the time. You the creator (Guy) makes the show, at least on this channel.

[justiceh]

Am I splitting one lemon between both ? Or am I using two lemons ?

[Reinolds_Recipes]

Wow I love this 😍 keep up the good work and thank you for sharing!! 🥰😁