Jul 14 2026
Restaurants›Sedona Taphouse›Sedona Crab Cakes Recipe

Sedona Crab Cakes Recipe

Inspired by Sedona Taphouse
Time1h
Serves2

Two 4 oz. jumbo lump crab cakes with house made remoulade. Garlic whipped potatoes and Mexican street corn.

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Ingredients

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Crab Cakes

Remoulade Sauce

Garlic Whipped Potatoes

Mexican Street Corn

Method

Crab Cakes Preparation

  1. 1

    Mix the Ingredients

    In a large mixing bowl, combine jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, and beaten egg. Gently fold in the bread crumbs until just combined. Season with salt and black pepper to taste.

  2. 2

    Form the Cakes

    Divide the mixture into four equal portions (approximately 4 oz each) and shape them into round patties.

  3. 3

    Chill the Cakes

    Place the crab cakes on a tray and refrigerate for at least 30 minutes to firm up.

  4. 4

    Cook the Cakes

    Heat a skillet over medium heat and add a little oil. Once hot, carefully place the crab cakes in the skillet and cook for 4-5 minutes on each side until golden brown and heated through.

Remoulade Sauce Preparation

  1. 5

    Mix the Sauce

    In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, paprika, garlic powder, salt, and black pepper. Mix well until smooth and adjust seasoning to taste.

Garlic Whipped Potatoes Preparation

  1. 6

    Boil the Potatoes

    In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.

  2. 7

    Whip the Potatoes

    Drain the potatoes and return them to the pot. Add minced garlic, butter, and milk. Using a potato masher or hand mixer, whip until smooth and creamy. Season with salt and black pepper to taste.

Mexican Street Corn Preparation

  1. 8

    Cook the Corn

    Boil the corn on the cob in salted water for about 10 minutes or until tender. Remove from the water and let cool slightly.

  2. 9

    Prepare the Topping

    In a bowl, mix mayonnaise, crumbled Cotija cheese, chili powder, lime juice, and chopped cilantro. Adjust seasoning with salt as needed.

  3. 10

    Serve the Corn

    Spread the mayonnaise mixture over the warm corn and sprinkle with additional Cotija cheese if desired. Serve immediately.

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