Kelp Recipes Blog

Kelp-Crab Cakes

Kelp-Crab Cakes

by Chef Jourdan Simon, Black Tie

  • 8 oz crab meat, drained
  • 2 T diced red onion
  • 1/4 small diced red peppers
  • 1/4 c minced kelp
  • 1/2 t old bay seasoning
  • 1 egg
  • 1/3 cup mayo
  • 1/2 cup panko bread crumbs
  • pinch of salt 
  • pinch of pepper

Preheat oven to 375. In a medium bowl mix all ingredients until evenly incorporated. If mixture seems too wet, add another 1/4 cup bread crumbs. Form 4 patties, making sure the mixture is compressed to ensure that the cakes stay together. Place on a sheet tray lined with parchment paper and bake for 10-15 minutes or until the crab cakes are firm to the touch.

Remoulade

  • 1/2 c mayo
  • 1 T garlic powder
  • 1/4 t smoked paprika
  • 1/2 c cornishon pickles finely chopped
  • pinch of salt
  • pinch of pepper

Mix all ingredients in a small bowl, serve a top the crab cakes