Mini Crab Cakes Recipe
Lightly fried and served with a spicy remoulade sauce and a smoked jalapeño tartar sauce.
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Ingredients
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Crab Cakes
Spicy Remoulade Sauce
Smoked Jalapeño Tartar Sauce
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, egg, green onion, Old Bay seasoning, salt, and black pepper. Gently mix until all ingredients are well combined.
- 2
Form the Cakes
Using your hands, shape the mixture into small patties (about 2 inches in diameter). Place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Cover the patties with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 4
Fry the Cakes
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the crab cakes. Fry for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.
Spicy Remoulade Sauce
- 5
Mix the Ingredients
In a medium bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, chopped capers, lemon juice, paprika, garlic powder, salt, and black pepper until smooth and well combined.
Smoked Jalapeño Tartar Sauce
- 6
Combine the Sauce Ingredients
In a separate bowl, mix together the mayonnaise, finely chopped pickles, smoked jalapeño, lemon juice, Dijon mustard, salt, and black pepper until well blended.
