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Ingredients
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For the Mini Crab Cakes
For the Chipotle Tartar Sauce
Method
For the Mini Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onion. Mix well until all ingredients are evenly combined.
- 2
Add Bindings
Stir in the bread crumbs and the beaten egg into the mixture. Season with salt and black pepper to taste. Mix until the ingredients are well incorporated and form a slightly sticky mixture.
- 3
Form the Cakes
Using your hands, form the crab mixture into small patties, roughly 2 inches in diameter, and place them on a baking sheet lined with parchment paper.
- 4
Cook the Crab Cakes
Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet, cooking in batches if necessary. Cook for about 4-5 minutes on each side, or until golden brown.
- 5
Cool and Serve
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with chipotle tartar sauce.
For the Chipotle Tartar Sauce
- 6
Mix the Sauce
In a small bowl, combine the mayonnaise, minced chipotle in adobo sauce, lemon juice, chopped dill pickles, and chopped capers. Stir until well blended.
- 7
Season the Sauce
Taste the sauce and season with salt and black pepper as needed. Adjust the level of chipotle for desired spiciness.
- 8
Chill and Serve
Refrigerate the sauce for at least 30 minutes before serving to allow flavors to meld. Serve alongside the mini crab cakes.
