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Ingredients
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Mini Crab Cakes
Remoulade Sauce
Method
Mini Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Using your hands, form the mixture into small patties, about 2 inches in diameter. Place them on a plate or baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the formed crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during frying.
- 4
Fry the Cakes
In a large skillet, heat oil over medium heat. Once hot, carefully add the crab cakes, cooking them in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove them from the skillet and drain on paper towels.
Remoulade Sauce
- 5
Combine Ingredients
In a small bowl, mix together the mayonnaise, Dijon mustard, finely chopped capers, lemon juice, hot sauce, chopped fresh parsley, garlic powder, salt, and black pepper until well combined.
- 6
Chill the Sauce
Cover the remoulade sauce and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
