Recipe: Great Scott Tavern's Crab Cakes and Citrus Remoulade

Crab Cakes


1 can crab claw meat

1 can crab special or lump meat

1 red peppers, small diced

1 yellow peppers, small diced

1 small red onion, small diced

1 ear of corn, kernels removed

1 small celery rib, small diced

1 T capers

1/3 C mayo

1 C bread crumbs

1 T Old Bay

1/4 t white pepper

3 lemons zested and juiced


Open crab and pick through meat gently for shell pieces. Lightly chop corn kernels to break them up a bit. Combine all ingredients and gently fold together. Check for seasoning and acid and adjust salt and lemon juice.

Use a 1/4 cup measuring cup to portion crab cakes, packing the cup full. Press gently into cake form, crust with panko bread crumbs and saute until golden brown on each side. Finish at 350 degrees in oven for about 5-7 minutes.

Citrus Remoulade


1/2 C ketchup

2 C mayo

3 lemons, zested and juiced

1 shallot, small diced

1/4 C celery, small diced

1 1/2 t Old Bay

1/2 t Dijon mustard

Salt and pepper to taste


Mix everything together and chill.