Mini Crab Cakes Recipe
Inspired by a century-old Maryland recipe book that we have been serving for over two decades. Served with roasted red pepper mayonnaise.
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Ingredients
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For the Crab Cakes
For the Roasted Red Pepper Mayonnaise
Method
For the Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, and eggs. Mix gently to combine without breaking the crab meat.
- 2
Add Flavorings
Stir in the chopped green onions, Old Bay seasoning, salt, and black pepper. Mix until evenly distributed.
- 3
Incorporate Breadcrumbs
Gradually fold in the breadcrumbs until the mixture is cohesive and holds together.
- 4
Form the Cakes
Using your hands, form the mixture into small cakes, about 2 inches in diameter and 1 inch thick. Place them on a parchment-lined baking sheet.
- 5
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to firm up.
- 6
Cook the Crab Cakes
In a large skillet, heat olive oil over medium heat. Fry the crab cakes for about 4-5 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
For the Roasted Red Pepper Mayonnaise
- 7
Combine Ingredients
In a small bowl, mix together the roasted red peppers, mayonnaise, lemon juice, minced garlic, salt, and black pepper.
- 8
Blend Until Smooth
Use a blender or food processor to blend the mixture until smooth and creamy. Adjust seasoning to taste.
- 9
Chill
Refrigerate the roasted red pepper mayonnaise for at least 15 minutes before serving to enhance the flavors.
