Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

mini crab cakes with sirracha remoulade

TheBadVegan avatar
Recipe by
Cindy Taffel
@TheBadVegan
Pompano Beach, FL

I love crab cakes! I will eat then in a box. I will eat them with a fox. I will eat the here an here, I will eat them anywhere! And so will every single member of my family!

►
yield serving(s)
prep time 15 Min
cook time 15 Min
method Deep Fry

Ingredients For mini crab cakes with sirracha remoulade

  • 1 lb
    crab claws
  • 1 clove
    garlic, minced
  • 1 sm
    shallot, minced
  • 1 lg
    egg
  • 1/4 c
    corn kernels, fresh
  • 1 c
    bread crumbs
  • 2 c
    matzo meal
  • 1 tsp
    hot sauce
  • 1/2 tsp
    worcestershire sauce
  • 1/2 tsp
    dijon mustard
  • 1/4 c
    mayonnaise
  • 1/4 c
    fresh chopped parsley
  • 2 tsp
    black and white sesame seeds
  • 2 c
    olive oil
  • REMOULADE SAUCE
  • 1/4 c
    mayonnaise
  • 1 tsp
    dijon mustard
  • 1/2 tsp
    sirracha sauce
  • 1 tsp
    bbq sauce

How To Make mini crab cakes with sirracha remoulade

  • 1
    If using cooked crab, remove the meat from the shells and chop roughly. If using fresh, add to a pot of boiling water and cook until claws are bright pink and meat is cooked through. Then remove the meat from the shells and chop roughly. Set aside.
  • 2
    Add all the remaining crab cake ingredients except the sesame seeds to a bowl and mix thoroughly to combine.
  • 3
    Add the crab meat to the bowl and fold gently to combine, being careful not to break up the crab too much.
  • 4
    Form the crab mixture into patties about the size of a golf ball. Then flatten a bit with your finger tips.
  • 5
    Roll the crab cakes in the sesame seeds and set aside.
  • 6
    Place the oil in a saucepan and bring to 375 degrees.
  • 7
    Working in batches of 6-8, deep fry the crab cakes until golden. (about 2-3 minutes). Season with salt to taste immediately after removing from the oil.
  • 8
    Mix the remoulade ingredients together in a bowl, then place a small dollop on top of each crab cake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT