Mini Crab Cakes with Sirracha Remoulade

Cindy Taffel


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!

☆☆☆☆☆ 0 votes
makes about 2 dozen appetizers
15 Min
15 Min
Deep Fry


1 lb
crab claws
1 clove
garlic, minced
1 small
shallot, minced
1 large
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
1/4 c
fresh chopped parsley
2 tsp
black and white sesame seeds
2 c
olive oil


1/4 c
1 tsp
dijon mustard
1/2 tsp
sirracha sauce
1 tsp
bbq sauce

How to Make Mini Crab Cakes with Sirracha Remoulade


  • 1If 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.
  • 2Add all the remaining crab cake ingredients except the sesame seeds to a bowl and mix thoroughly to combine.
  • 3Add the crab meat to the bowl and fold gently to combine, being careful not to break up the crab too much.
  • 4Form the crab mixture into patties about the size of a golf ball. Then flatten a bit with your finger tips.
  • 5Roll the crab cakes in the sesame seeds and set aside.
  • 6Place the oil in a saucepan and bring to 375 degrees.
  • 7Working 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.
  • 8Mix the remoulade ingredients together in a bowl, then place a small dollop on top of each crab cake.

Printable Recipe Card

About Mini Crab Cakes with Sirracha Remoulade

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Seafood, #crab, #sirracha