MOBILE, Ala. (WKRG) —  This week on Cooking with John, John Nodar is right at home in the WKRG Kitchen, where Chef Dorothy Overstreet from Kitchen on Main is cooking The Kitchen’s Crab Cakes & Dot’s Remoulade.

Kitchen on Main is an intimate and casual fine-dining neighborhood restaurant that provides full service. At Kitchen on Main, you will find fresh ingredients, seafood from the gulf, certified center-cut Angus beef and prime cuts of meats. Reservations are required.

Be our guest at Kitchen on Main by clicking here to purchase a $50 gift card for only $25.

There are only 50 gift cards available, so act fast before they sell out.

Click Here for our Current ‘Be Our Guest’ Deal: Kitchen on Main

UPDATE: The Kitchen On Main Deal is sold out. Our next deal will feature Hope Farm on November 16th.

Upcoming Be Our Guest Deals:

11/16: Hope Farm
11/30: Billie’s 

The Kichen’s Crab Cakes


  • 1 egg
  • 1/3 cup mayo
  • 3/4 diced shallot
  • 1 dash of salt & pepper
  • Old Bay Seasoning to taste 
  • 1 pound jumbo lump crab
  • 1 pinch of parsley 
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp dried mustard
  • 1/4 cup small diced red pepper
  • 1/4 cup small diced yellow pepper 
  • 1/4 tsp lemon juice, 
  • 1/3-1 cup of Panko bread crumbs
  • 1 1/2 cup of sauteing oil


  1. Whisk egg, mayo, Worcestershire, and dry seasoning together. 
  2. Mix crab, peppers, lemon juice, parsley, and panko together.
  3.  Fold in the egg mixture and form into the palm of your hand for smaller crab cakes.
  4.  Heat oil in a pan until it shimmers and start frying. 
  5. Turn once or twice until golden brown.

Dot’s Remoulade


  • 3/4 cup mayo 
  • 1/4  cup creole mustard
  • 2 heaping tbsp ketchup
  • 1 1/2 tbsp lemon juice 
  • 1 tsp chopped chives
  • 1 tsp Worcestershire
  • 1-2 tbsp sweet relish


Whisk all ingredients gently until smooth.