This crab cake recipe will become your go-to meal this summer! Enjoy these crab cakes on a freshly toasted bun, or pop them in your mouth on their own!
Prep: Line a baking sheet pan with parchment paper and preheat the oven to 450°F.
To bake in the oven: Transfer to the oven and bake for about 10 minutes for 1/4 cup crab cakes or about 15 minutes for the large 1/2 cup crab cakes.
To bake in the air fryer: Spray a piece of foil that will fit inside the air fryer with nonstick spray or use parchment paper to line the bottom of the air fryer basket. Add the crab cakes in one layer and bake in batches @400°F for about 10 minutes for the 1/4 cup crab cake or 15 minutes for the 1/2 cup crab cakes.
Mix: Combine all ingredients in a bowl until well mixed. The sauce be made ahead of time and refrigerated coverd until needed.
Plate a couple crab cakes with a side of cole slaw and a spoonful of ramulade sauce over the crab cakes.
Or, spread the ramulade sauce on a toasted and cut open hoagie roll or a brioche roll, then add 1 or 2 crab cakes and a good spoonful of a coleslaw.
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