Crab Cakes with Horseradish Sriracha Remoulade

I order crab cakes off any menu I see them on, and these Pan-Fried Lump Crab Cakes + Spicy Remoulade are the BEST I've ever eaten!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor, combine all the remoulade ingredients. Blend until combined. Place in a container in the fridge until you are ready for serving.

Step 2

In a small bowl, place the arrowroot flour, Old Bay seasoning, dry mustard, and salt. Stir to mix it all together. Set aside.

Step 3

In a larger bowl, place the egg, mayo, and Worcestershire. Whisk to combine.

Step 4

Gently fold the dry ingredients into the egg mixture.

Step 5

Mix in the peppers and scallion.

Step 6

Finally, fold in the lump crab as gently as possible. Folding it in gingerly allows the lumps to stay in tact. You do want a mix of larger lumps and some smaller lumps, so if you only have large lumps, break a few apart so they can help the mixture hold together when formed into balls. If you only have large lumps, the cakes will have a hard time coming together.

Step 7

Chill in the fridge for about an hour.

Step 8

Place coconut oil in a skillet over high heat until the oil is hot. Keep heat at medium-high.

Step 9

Form two packed crab balls with your hands and place them in the pan. Let the balls fry for about a minute. Then, with the bottom side of your spatula, slowly press the ball down to create a thick cake. Fry for a couple more minutes, and then gently flip.

Step 10

Fry the other side for a few minutes and then remove from the pan onto a plate lined with a paper towel. Follow this process for the remaining crab balls.

Step 11

Serve with the remoulade.

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