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Maine Peekytoe Crab Cakes


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  • Crab Cakes:
  • 4 Tbls unsalted butter
  • 11/2 cups fine bread crumbs
  • 1 Tbls kosher salt
  • 1 tsp freshly ground pepper
  • 1 lb Maine crab meat; or any fresh crab meat
  • 3/4 cup sour cream
  • 1/2 cup lemon juice
  • 1/2 About 1/2 cup all pourpose flour, plus additional for coating
  • 3 tbls vegetable oil
  • Remoulade sauce:
  • 2 cups mayonaise
  • 1 tbls whole grain mustard
  • 1 tbls dijon mustard
  • 3 tbls gherkins, fine chopped
  • 1 tbls sriracha
  • 2 tbls sherry vinegar
  • 1 tsp Spanish paprika
  • 3 tbls minced shallot



Step 1

For sauce:
Whisk ingredients together in a mixing bowl.

For Crab Cakes:
Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt & pepper and stir with a large spoon until the butter is fully incorporated. Remove from the heat and let cool.

Place the crabmeat in a large bowl and pick through it removing any bits of shell. Add the lemon juice to the crabmeat and toss. Mix in the sour cream, 1/2 cup flour, and the bread crumbs. Form the crab mixture into 6 hamburger size patties, each about 1/2 inch thick. (If the mixture seems too wet, add a little more flour.) Coat each crab cake with flour.

Warm the vegetable oil in a large saute pan over medium-high heat until hot. Add the crab cakes and cook until very brown, about 2 minutes on each side.

Place one crab cake onto each of the warm plates. Garnish with a dollop of remoulade.


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