mini crab cakes with sirracha remoulade

Name: Mini Crab Cakes with Sirracha Remoulade
Prep time: 15 min
Cook time: 15 min
Cuisine: American
Ingredients: 1 pound(s) crab claws; 1 clove(s) garlic, minced; 1 small shallot, minced; 1 large egg; 1/4 cup(s) corn kernels, fresh; 1 cup(s) bread crumbs; 2 cup(s) matzo meal; 1 teaspoon(s) hot sauce; 1/2 teaspoon(s) worcestershire sauce; 1/2 teaspoon(s) dijon mustard; 1/4 cup(s) mayonnaise; 1/4 cup(s) fresh chopped parsley; 2 teaspoon(s) black and white sesame seeds; 2 cup(s) olive oil; ## REMOULADE SAUCE; 1/4 cup(s) mayonnaise; 1 teaspoon(s) dijon mustard; 1/2 teaspoon(s) sirracha sauce; 1 teaspoon(s) bbq sauce

12 Pinches 1 Photo

Cindy Taffel

Pompano Beach, FL

Updated on Aug 10, 2015

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!

Rate

prep time 15 Min

cook time 15 Min

method Deep Fry

yield makes about 2 dozen appetizers

Ingredients

1 pound crab claws
1 clove garlic, minced
1 small shallot, minced
1 large egg
1/4 cup corn kernels, fresh
1 cup bread crumbs
2 cups matzo meal
1 teaspoon hot sauce
1/2 teaspoon worcestershire sauce
1/2 teaspoon dijon mustard
1/4 cup mayonnaise
1/4 cup fresh chopped parsley
2 teaspoons black and white sesame seeds
2 cups olive oil
REMOULADE SAUCE
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/2 teaspoon sirracha sauce
1 teaspoon bbq sauce

How To Make mini crab cakes with sirracha remoulade

Step 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.

Step 2

Add all the remaining crab cake ingredients except the sesame seeds to a bowl and mix thoroughly to combine.
Step 3

Add the crab meat to the bowl and fold gently to combine, being careful not to break up the crab too much.
Step 4

Form the crab mixture into patties about the size of a golf ball. Then flatten a bit with your finger tips.
Step 5

Roll the crab cakes in the sesame seeds and set aside.
Step 6

Place the oil in a saucepan and bring to 375 degrees.
Step 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.
Step 8

Mix the remoulade ingredients together in a bowl, then place a small dollop on top of each crab cake.
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