Real Recipes From Real Home Cooks ®

mini crab cakes with sirracha remoulade

Recipe by
Cindy Taffel
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
  • 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

  • 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.