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Ingredients
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Mini Crab Cakes
Cape Cod Remoulade
Garnish & Serving
Method
Cape Cod Remoulade
Prepare remoulade
In a medium bowl combine 1 cup mayonnaise, 2 tablespoons creme fraiche (or sour cream), 1 teaspoon Dijon mustard and 1 teaspoon prepared horseradish. Whisk until smooth.
Add 1 tablespoon chopped capers and 1 tablespoon finely minced cornichon (or dill pickle). Stir to combine.
Season the sauce with 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, 1 teaspoon smoked paprika, 1 tablespoon chopped parsley, 1 teaspoon hot sauce (optional), 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity or heat as needed.
Cover and refrigerate for at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).
Mini Crab Cakes
Prepare crab mixture
Gently pick through 12 oz lump crab meat to remove any shells and large cartilage, keeping the lumps intact. Place crab in a large mixing bowl.
Add 1 cup panko breadcrumbs, 1 tablespoon mayonnaise, 1 teaspoon Dijon, 1 large beaten egg, 1 teaspoon Worcestershire, 1 teaspoon fresh lemon juice, 1 teaspoon Old Bay, 2 tablespoons chopped parsley, 2 sliced scallions, 1 teaspoon salt and 1 teaspoon black pepper. Gently fold the ingredients together just until combined — avoid overworking so the crab stays tender.
If the mixture feels too loose to shape, add up to 2 more tablespoons panko. The mixture should hold together when gently pressed.
Form bites
Using a teaspoon or small cookie scoop (~1 tablespoon), portion the mixture and shape into 1-inch rounds (mini cakes). Aim for about 24 bites depending on size. Roll each formed bite lightly in the extra 1 cup panko to create a light crust and help hold shape.
Cook crab cakes
Heat a large nonstick or cast-iron skillet over medium heat. Add 4 tablespoons vegetable oil and warm until shimmering but not smoking. Working in batches (do not overcrowd), place the mini crab cake bites in the pan and cook 2–3 minutes per side until golden brown and crisp, gently pressing once during the first 30 seconds to ensure even contact. Flip carefully with a thin spatula and cook the other side 2–3 minutes. Internal temperature should reach 145°F (63°C) and the cakes should be hot through.
Transfer cooked bites to a paper towel–lined tray and keep warm in a 200°F (95°C) oven while finishing remaining batches.
Plating & Serve
Spoon or pipe a small dollop (about 1 teaspoon) of chilled Cape Cod remoulade onto a serving platter or onto individual appetizer spoons/mini plates.
Serve immediately while crab cakes are warm and remoulade is chilled. These make about 24 mini bites and are perfect for cocktail service.