Man bakes mouthwatering crabcakes till they're completely golden brown and sets them with a mouthwatering, creamy Old Bay remoulade!
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Baked Crabcakes with Old Bay Remoulade
RECIPE THANKS TO PERSON FIERI
Level: Easy
Total: 35 min
Active: 20 minutes
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 big 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 swelling crabmeat.
Instructions.
Preheat the oven to 400 degrees F.
For the remoulade: Integrate the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk till well combined and smooth, about 1 minute. Cover and cool.
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together till smooth and creamy, about 1 minute. Include the backfin crabmeat and the crushed crackers, and mix up until well integrated. Gently fold in the swelling crabmeat. Divide the crabcake mix into 6 equivalent parts; roll each into a loose ball and location in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and prepared through, about 15 minutes, turning as soon as halfway through. Set up the crabcakes on a big serving platter. Leading each with a dollop of the remoulade. Serve right away.
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Person Fieri's Baked Crabcakes with Old Bay Remoulade|Man's Big Bite|Food Network.
WOW THAT LOOKS SO GOOD 😍@ GUY 👀 YUUUUMMMMYYYY 👍🏾👌🏾
Yum delighted 😋
I want this ALL day.
woow so delecious💜💝😊👍😘😘👌👌😍😍😍😍
Tasty 😍😍😍👍👍👏👏❤❤❤❤❤❤
This guys knows how to cook
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 🙂
I agree I’ve had all different styles and types this is the only one I prefer
Jumbo lump went from 25 to 65 a pound in Alexandria 🙁
And that’s only because I know the one store in town, balduccis, that still has it. But I don’t mind. Won’t pay it, but don’t mind. It’s the great resignation happening. No one wants to pick the jumbo lump by hand, and that’s the only way to get jumbo lump, the mechanical separators leave shell particles in and break the lumps, that’s called “lump crab”, and should be banned from stores, as it’s terrible.
Crab picking was almost entirely illegal immigrant women working shoulder to shoulder in refrigerated rooms, gloves off. It was torture food, the veal of labor relations. The women don’t want to do it anymore because even illegals get benefits now. If jumbo lump does show up again at reasonable prices, it’s either gonna be fake, imported, or we’ve brought another batch of newer, even more desperate people to do our trash work. I personally don’t want to bother with that
Guy cracked some eggs and mixed by hand with the eggs in the mixture?? Impressed!
Looks easy as hell, until I find out that pretty much impossible to get crab meat like that locally..
Also, neither the recipe, or video says how long they were in fridge for?
Fieri is a legend!
These are probably expensive as hell to make but they look so good T-T lol
They are, I wanted to make crab cakes one time using real crab meat. A one pound container of lump crab meat at Wal-Mart was like $25 for one brand and $28 for the other
Damn it Man!!! My favorite special treat food done a better way!!! Thanks for this idea!!!
They definitely look delicious but I would prefer to have mine turned over in the pan and cooked on both sides, not just the one side that you showed in the video.
The only really good Crab cake is a Maryland Crab cake made with REAL MARYLAND CRABMEAT.
Almost got it right. Marylanders will tell you to hit it with Old Bay one more time before eating. DelMarVa, only the few will know
So happy seeing new Big Bite episodes. Have missed them!
I like the subtle ring-cheese flavour and the lightness provided by a touch of mayo. 🙂👍🏻
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.
Did anyone else go 😳 or 😁 when touched them cracked 2 eggs? Count em y’all 🥚… 🥚.