INGREDIENTS
For the 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 Ritz cracker crumbs
3 tablespoons milk
1/4 cup fresh parsley chopped
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon Old Bay seasoning
Salt and pepper to taste
Cooking spray
For the 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 dill pickles chopped
1/4 cup fresh parsley chopped
1 tablespoon hot sauce
Salt and pepper to taste
DIRECTIONS
Make the remoulade by combining all the ingredients, and allow it to sit the fridge while you make the crab cakes.
In a small pan, saute the chopped onions and peppers, just until they are tender. Set them aside to cool.
Combine all of the crab cake ingredients, then chill the mixture for 1 hour in the fridge.
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 cooking spray.
Bake the crab cake bites at 375°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.
Serve the baked crab cake bites with the lemon remoulade and some lemon wedges.
