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FCC Crab Cakes

Crab Cakes


2 large eggs
2-1/2 tablespoons mayonnaise
1-1/2 teaspoons FCC Dijon Mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (I used claw meat)
1/2 cup panko
Vegetable or canola oil, for cooking


Wisk all ingredients except breadcrumbs and crab meat.
Add crab meat and breadcrumbs, folding in.
Should make 6, 1 cup patties.
Brown both sides in a skillet.
I finished in the oven until 160° internal, but you can finish in a skillet as well.

Remoulade Recipe

1 1/4 cups mayonnaise
1 tablespoon sweet paprika
1 teaspoon pickle juice
1/4 cup FCC Dijon Mustard
2 teaspoons horseradish (optional)
1 teaspoon hot sauce
1 large clove garlic, minced
Mix all ingredients and refrigerate for an hour

Recipe by Shaun Burchett from Fresh Chile Cookin'! group on Facebook. 


Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!


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