Crab Cakes with Spicy Tapatio Remoulade


  • 1 pound jumbo lump crabmeat, drained and picked over
  • ½ cup mayonnaise, divided into ¼ cups
  • 1 NestFresh egg
  • 2 Tbsp. minced chives
  • 1 Tbsp. minced dill plus sprigs for garnish
  • 2 tsp. Tapatio hot sauce
  • 1 cup Tapatio Sour Cream
  • 2 tsp. fresh lime juice
  • ½ tsp. Old Bay seasoning
  • 1 small pinch of cayenne
  • 1 tsp. Worcestershire sauce
  • 1 Tbsp. honey
  • Salt
  • Pepper
  • 3 large NestFresh eggs, beaten
  • 1 cup AP Flour
  • 2 cups panko breadcrumbs
  • ¼ cup canola oil
  • 4 Tbsp. butter


Combine crabmeat with ¼ cup mayonnaise, egg, chives, dill and Tapatio hot sauce

Using a ring mold, form into 8 patties

Chill for at least 30 minutes, or as long as overnight

Meanwhile, make Tapatio remoulade

Combine Tapatio, sour cream, ¼ cup mayonnaise, lime juice, Old Bay, cayenne, Worcestershire, honey, salt & pepper

Set up the dredging process by putting AP Flour, beaten eggs and panko in 3 separate plates or bowls

Remove crab cakes from the fridge and dredge the following way: flour, eggs, panko

Heat canola oil and butter in a non-stick skillet

Sautee 3 crab cakes at a time until golden brown, about 3 minutes per side

Top with Tapatio remoulade sauce and fresh dill sprig

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