Publix Aprons

Baked Crab Cakes and Remoulade

Baked Crab Cakes and Remoulade
Total Time:
25 minutes


Nonstick aluminum foil
1/2 cup panko bread crumbs
4 (3-oz) crab cakes
1/2 cup fully cooked bacon pieces
1 lemon, for zest/juice
2 oz spicy pickle spears (or chips), chopped finely
1/4 cup tomato trinity mix (fresh diced tomatoes, onions, and bell peppers)
1/2 cup mayonnaise
1/2 teaspoon minced garlic
1 small cucumber, sliced thinly
2 cups baby arugula


  1. Preheat oven to 400°F. Line baking sheet with foil. Place bread crumbs in shallow dish. Flatten crab cakes into 3-inch disks, then press into bread crumbs, coating both sides (wash hands). Place on baking sheet; bake 7 minutes, then flip and bake 6–8 more minutes until browned and 165°F.
  2. Place bacon pieces in microwave-safe bowl; microwave on HIGH 45–50 seconds or until crisp. Zest lemon (1 teaspoon); squeeze for juice (1 tablespoon). Chop pickles (about 1/2 cup). Combine zest, juice, pickles, trinity mix, mayonnaise, garlic, and bacon; whisk to blend and chill remoulade until ready to use.
  3. Slice cucumber (about 24 slices). Place arugula on serving platter (or plates). Top with cucumbers, crab cakes, and remoulade; serve immediately.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 510, Total Fat 40.00g, Sat Fat 7.00g, Trans Fat 0.00g, Chol 105mg, Sodium 1120mg, Total Carb 17g, Fiber 1.00g, Sugars 2g, Protein 19g, Calc 8%, Vit A 0%, Vit C 0%, Iron 6%

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