Mini Crab Cakes Recipe
Served with remoulade, lemon wedges
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Ingredients
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Mini Crab Cakes
Remoulade Sauce
To Serve
Method
Mini Crab Cakes Preparation
- 1
Mix Ingredients
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, bread crumbs, beaten egg, salt, and black pepper. Mix until all ingredients are well incorporated.
- 2
Form Crab Cakes
Using your hands, form the mixture into small patties, about 2 inches in diameter. Place them on a plate or baking sheet.
- 3
Chill
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during frying.
Cooking Crab Cakes
- 4
Heat Oil
In a large skillet, heat the oil over medium heat until shimmering.
- 5
Fry Crab Cakes
Carefully place the crab cakes in the hot oil, working in batches if necessary. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
- 6
Remoulade Sauce Preparation
- 7
Mix Sauce Ingredients
In a small bowl, combine the mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, and paprika. Stir until smooth and well blended.
Serving
- 8
Plate the Dish
Serve the mini crab cakes warm with a side of remoulade sauce and lemon wedges.
