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
Giardiniera
Rémoulade
Method
Crab Cakes Preparation
- 1
Prepare the Mixture
In a large mixing bowl, combine crab meat, mayonnaise, breadcrumbs, chopped green onions, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Mix until well combined.
- 2
Form the Cakes
Using your hands, form the mixture into patties about 2-3 inches in diameter and 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper.
- 3
Chill
Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 4
Giardiniera Preparation
- 5
Prepare the Vegetables
In a large mixing bowl, combine cauliflower florets, sliced carrots, chopped green bell pepper, and sliced jalapeños.
- 6
Make the Pickling Liquid
In a separate bowl, whisk together white wine vinegar, olive oil, minced garlic, oregano, and salt to taste.
- 7
Combine and Marinate
Pour the pickling liquid over the vegetables. Toss to coat well and let marinate in the refrigerator for at least 2 hours or overnight for the best flavor.
Rémoulade Preparation
- 8
Mix the Rémoulade
In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, and hot sauce. Stir until smooth and well combined.
- 9
Chill
Refrigerate the rémoulade for at least 30 minutes before serving to allow the flavors to meld.