Mini Crab Cakes Recipe
Jumbo lump, sautéed, served with red pepper tartar sauce.
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Ingredients
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Crab Cakes
Red Pepper Tartar Sauce
Method
Crab Cakes Preparation
- 1
Combine Ingredients
In a large mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, finely chopped green onion, breadcrumbs, beaten egg, salt, and black pepper. Be careful not to break up the crab meat too much.
- 2
Chill Mixture
Cover the mixture with plastic wrap and refrigerate for at least 30 minutes. This will help the crab cakes hold their shape when cooking.
- 3
Form Cakes
Once chilled, use your hands to form the crab mixture into small patties, about 2 inches in diameter.
- 4
Cook Crab Cakes
Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on each side or until they are golden brown and cooked through.
Red Pepper Tartar Sauce Preparation
- 5
Mix Tartar Sauce Ingredients
In a small bowl, combine mayonnaise, finely chopped red bell pepper, chopped capers, and lemon juice. Stir until well mixed.
- 6
Season the Sauce
Add salt and black pepper to taste. Adjust seasoning as needed.
- 7
Chill Before Serving
Cover the tartar sauce and refrigerate for at least 15 minutes before serving to allow the flavors to meld.