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Restaurants›Kerbey Lane Cafe - Central›Mini Crab Cakes Recipe

Mini Crab Cakes Recipe

Name: Kerbey Lane Cafe - Centrals Mini Crab Cakes Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cups fresh lump crab meat; 0.5 cups fresh jumbo lump or additional lump crab meat, picked over for shells; 0.5 cups panko breadcrumbs; 3 tbs mayonnaise; 1 each large egg, lightly beaten; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 1 tsp Old Bay seasoning (or seafood seasoning); 2 tbs finely chopped fresh parsley; 2 tbs finely chopped green onion (white and light green parts); 2 tbs finely diced celery; 1 tsp finely grated lemon zest (about 1 lemon); 0.5 tsp fine salt; 0.25 tsp freshly ground black pepper; 0.5 cups neutral oil (canola or vegetable) for frying; 1 tbs unsalted butter (optional, for pan flavor); 0.5 cups mayonnaise; 1 tsp Creole or Dijon mustard; 1 tbs finely minced pickled jalapeño (seeds optional for heat); 1 tsp finely minced cornichon or dill pickle; 1 tsp fresh lemon juice; 0.5 tsp hot sauce (e.g., Tabasco); 0.5 tsp smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 1 tbs finely chopped fresh chives or parsley; 2 each lemons, halved; 0.25 cups microgreens or chopped parsley (optional)

Inspired by Kerbey Lane Cafe - Central

Time50m

Serves4

jalapeño remoulade, charred lemon

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Ingredients

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Crab Cakes

1 cups fresh lump crab meat

1/2 cups fresh jumbo lump or additional lump crab meat, picked over for shells

1/2 cups Panko breadcrumbs

3 tbs Mayonnaise

1 each large egg, lightly beaten

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1 tsp Old Bay seasoning (or seafood seasoning)

2 tbs finely chopped fresh parsley

2 tbs finely chopped green onion (white and light green parts)

2 tbs finely diced celery

1 tsp finely grated lemon zest (about 1 lemon)

1/2 tsp fine salt

1/4 tsp freshly ground black pepper

1/2 cups neutral oil (canola or vegetable) for frying

1 tbs unsalted butter (optional, for pan flavor)

Jalapeño Remoulade

1/2 cups Mayonnaise

1 tsp Creole or Dijon mustard

1 tbs finely minced pickled jalapeño (seeds optional for heat)

1 tsp finely minced cornichon or dill pickle

1 tsp fresh lemon juice

1/2 tsp hot sauce (e.g., Tabasco)

1/2 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

1 tbs finely chopped fresh chives or parsley

Garnish & Serve

2 each lemons, halved

1/4 cups microgreens or chopped parsley (optional)

Method

Crab Cakes

Prepare crab mixture

Gently pick over the crab meat to remove any shells. In a medium bowl combine mayonnaise (3 tbs), beaten egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon zest, chopped parsley, chopped green onion, diced celery, salt, and pepper. Mix until combined but do not overwork—keep texture.

Fold in crab & binder

Fold the lump crab meat into the mayo-egg mixture using a spatula, keeping most lumps intact. Add 1/2 cup panko breadcrumbs and gently incorporate until the mixture holds together when pressed. If mixture is too loose, add up to 1–2 tbs more panko; if too dry, add 1 tsp mayonnaise.

Form mini cakes

Using a 1.5–2 tablespoon scoop (or two teaspoons), portion the mixture into 12–14 even mini crab cakes. Lightly press each into a compact patty about 1/2 inch thick. Place on a parchment-lined tray and chill in the refrigerator for at least 20 minutes to firm (this prevents falling apart when frying).

Pan-fry

Heat a large skillet over medium heat. Add the neutral oil and melt the butter into it if using. When oil is shimmering (about 350°F if using a thermometer), add crab cakes in a single layer without crowding. Fry 2–3 minutes per side, or until deep golden brown and crisp. Turn carefully with a thin spatula. If cakes brown too quickly, reduce heat to medium-low and finish cooking until heated through (total cooking about 4–6 minutes). Transfer to a paper towel-lined plate to drain.

Keep warm

If making multiple batches, keep finished cakes in a warm oven set to 200°F (95°C) on a baking sheet until ready to serve.

Jalapeño Remoulade

While crab cakes chill, make the remoulade. In a small bowl whisk together 1/2 cup mayonnaise, Creole or Dijon mustard, minced pickled jalapeño, minced cornichon, lemon juice, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth. Fold in chopped chives or parsley. Taste and adjust heat or acidity: add more lemon for brightness, more jalapeño for heat, or a pinch of sugar if too sharp. Refrigerate until service.

Garnish & Serve

Charred lemons: heat a small cast-iron skillet or grill pan over high heat until smoking lightly. Place lemon halves cut-side down and char 1–2 minutes until deeply charred and fragrant. Remove from heat and keep warm.

Plate: Spoon a dollop (about 1 tbs) of jalapeño remoulade onto each plate or use it as a dipping sauce. Arrange 2–3 mini crab cakes per guest (or serve as appetizer portions of 3–4 each). Garnish with microgreens or chopped parsley and place a charred lemon half on the plate for squeezing. Serve immediately while crab cakes are hot and crisp.