Crabcake Appetizer Recipe

Prepare crab mixture

Place 1 cup picked-over lump crab meat in a large mixing bowl. Add 3/4 cup fresh breadcrumbs, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon Old Bay, 1/4 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, 1 lightly beaten large egg, 2 tablespoons thinly sliced green onions, 2 tablespoons finely chopped parsley, and 1 teaspoon lemon zest. Gently fold ingredients together with a rubber spatula until combined — take care to keep lumps of crab intact. Do not overmix or the mixture will become mushy.

Form patties

Using a 2-tablespoon scoop or your hands, portion the mixture into 10–12 small appetizer-size cakes (about 1.5 inches diameter and about 1/2 inch thick). Place formed cakes on a rimmed baking sheet and chill in the refrigerator for 20–30 minutes to help them set and hold together while cooking.

Pan-fry crab cakes

Heat a large nonstick or stainless-steel skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil; allow butter to foam and the mixture to become hot but not smoking. Working in batches to avoid crowding, carefully transfer chilled crab cakes to the pan. Cook 2.5–3 minutes per side, until golden-brown and crisp (internal temperature should reach 145°F / 63°C). Flip gently with a spatula to keep cakes intact. If they brown too quickly, reduce heat to medium-low and finish cooking until heated through. Transfer cooked cakes to a wire rack or paper towel-lined plate to drain briefly. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

While crab cakes chill or cook, combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon finely chopped capers, 1 teaspoon finely minced cornichons or dill pickle, 1/4 teaspoon hot sauce, 1 teaspoon fresh lemon juice, 1/2 teaspoon paprika, 1 teaspoon finely chopped chives, 1/8 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning with additional lemon juice, hot sauce or salt as desired. Refrigerate until ready to serve.

Place 2–3 warm crab cakes on a small appetizer plate. Spoon about 1 tablespoon remoulade sauce beside or lightly atop each cake. Garnish with a small handful (about 1 tablespoon) microgreens or chopped parsley and serve with a lemon wedge. Repeat for remaining cakes. Serve immediately while cakes are warm and crisp.