Alaskan King Crab Crab Cake Recipe
with harissa remolaude
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Ingredients
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Crab Cakes
Harissa Remoulade
Method
Crab Cakes
- 1
Prepare the Crab Mixture
In a large bowl, gently combine the Alaskan king crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, and salt and pepper.
- 2
Add Bindings
Add the egg, chopped green onions, and breadcrumbs to the crab mixture. Mix until just combined, being careful not to break up the crab meat too much.
- 3
Form the Cakes
Divide the mixture into 8 equal portions and shape each into a patty. Place the crab cakes on a parchment-lined baking sheet.
- 4
Chill
Refrigerate the crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 5
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown.
Harissa Remoulade
- 6
Combine Ingredients
In a small bowl, whisk together the mayonnaise, harissa paste, lemon juice, minced garlic, salt, and pepper until smooth.
- 7
Chill
Cover the remoulade and refrigerate for at least 15 minutes to allow flavors to meld.
