Alaskan King Crab Crabcake Recipe
with harissa remolaude
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Harissa Remoulade
Method
Crab Cake Preparation
- 1
Prepare the Crab Mixture
In a large mixing bowl, combine the Alaskan King Crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and eggs. Gently mix until well combined.
- 2
Add Dry Ingredients
Fold in the Panko breadcrumbs, chopped green onions, salt, and black pepper. Mix gently to avoid breaking the crab meat.
- 3
Form the Crab Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place them on a tray lined with parchment paper.
- 4
Chill the Cakes
Cover the tray with plastic wrap and refrigerate for at least 30 minutes to help the cakes hold together during cooking.
- 5
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Add the crab cakes, cooking them in batches if necessary. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
Harissa Remoulade Preparation
- 6
Mix the Ingredients
In a small bowl, combine the mayonnaise, harissa paste, lemon juice, minced garlic, and chopped capers. Stir until smooth.
- 7
Season the Remoulade
Taste the remoulade and add salt and black pepper to taste. Adjust the seasoning according to your preference.
Serving
- 8
Plate the Dish
Serve the crab cakes hot, drizzled with the harissa remoulade and garnished with additional green onions if desired.
