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


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.

About this Recipe

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