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Crab Cake Sandwiches with Spicy Remoulade and homemade Hush Puppies

Author: Sarah Bates


For the remoulade:

  • 1/4 cup mayonnaise
  • 1 tsp. Dijon mustard
  • 1 tsp. pickle relish
  • 1/2 tsp. Sriracha
  • 1/2 tsp. lemon juice
  • 1/4 tsp. prepared horseradish sauce

For the hushpuppies:

  • 1 1/2 cups white cornmeal
  • 1/2 cup flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup onion finely chopped
  • 1 egg
  • 3/4 milk

For the sandwiches:

  • 1 Tbsp. olive oil
  • 4 World Port Seafood Gourmet Crab Cakes
  • 4 pretzel buns
  • Lettuce and tomato slices


  • In a small bowl mix all of the ingredients for the remoulade.
  • Cover and refrigerate until ready to use.
  • Stir together the cornmeal, flour, baking powder and salt in a medium bowl.
  • Add the onion.
  • Stir in the egg and milk.
  • Drop the batter by heaping teaspoonfuls into 375 degree cooking oil, frying a few at a time.
  • Fry until golden brown.
  • Drain on a paper towel and set aside to cool slightly.
  • Add the oil to a medium skillet and warm over medium-high heat. Cook the crab cakes according to the package directions.
  • Lay the pretzel buns out and spread some of the remoulade on each one.
  • Lay one crab cake on each of the bottom buns, then add a slice of lettuce and tomato.
  • Add the top buns to the sandwiches and serve with a side of the hush puppies.