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Ingredients
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Mini Crab Cake Ingredients
Method
Mini Crab Cake Directions
- 1
Prepare the Mixture
In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped chives, breadcrumbs, and the egg. Mix gently to combine without breaking up the crab meat too much. Season with salt and black pepper to taste.
- 2
Form the Cakes
Using your hands, form the mixture into small patties (about 2 inches in diameter). Place the formed patties on a plate or baking sheet.
- 3
Cook the Crab Cakes
Heat the olive oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, cooking for about 3-4 minutes on each side or until golden brown and crispy.
- 4
Serve
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm with remoulade sauce and additional chopped chives on top.
