top of page

Ingredients

Crab Cake

  • 180 g Crab Meat

  • 1 Scallion, Chopped

  • 1/2 Red Pepper, Diced

  • 1 Egg

  • Bread Crumbs

  • 1 tbsp Vegtable Oil

  • 1 tbsp Butter

  • 1/2  Lemon, Juiced

Dressing

  • 30ml Mayonnise

  • 5ml Tarragon Chopped

  • 5ml Capers Chopped

  • 5ml Creole Spice

  • 2ml Dijon Mustard

  • 2ml Worcestershire Sauce

  • Salt & Pepper to taste

Remoulade Sauce

  • 1 Shallot

  • 60g Gherkins Sour

  • 30g Capers

  • 1 Anchoive

  • 250ml Mayonnaise

  • 15ml Dijon Mustard

  • 1/8 Bunch Parsley

  • 1 tsp Lemon juice

  • Salt & Pepper to taste

How To Prepare

  1. Combine all the ingredients of remoulade sauce and set aside

  2. Blend the crab, green onion and red pepper together

  3. Add the dressing and a beaten egg. Mix thoroughly

  4. Work in the bread crumbs until it has bound the mixture and absorbed the moisture

  5. Form mixture into a ball and flatten to form a round cake shape

  6. Heat oil in a frying pan and add the butter to melt on top

  7. Fry the crab cakes until golden brown. Then flip it over and brown the other side

  8. Put the crab cakes on a baking tray and bake at 350F in the oven for approximately 6 minutes

  9. Serve on a warm plate with remoulade sauce and lemon wedges

bottom of page