Name: Tikis Grill & Bars Mini Crab Cakes Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cups lump crab meat; 0.5 cups panko breadcrumbs; 2 tbs mayonnaise; 1 tsp Dijon mustard; 1 tbs fresh lemon juice; 1 each egg (large), lightly beaten; 2 tbs green onion (scallion), finely chopped; 2 tbs fresh flat-leaf parsley, chopped; 1 tsp Old Bay seasoning (or seafood seasoning); 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 2 tbs unsalted butter (for frying); 0.25 cups dry white wine; 1 tbs white wine vinegar; 1 tbs shallot, finely minced; 1 tsp fresh red chile (such as Fresno or red jalapeño), seeds removed and finely minced; 1 tsp heavy cream (optional, for extra silkiness); 4 tbs cold unsalted butter, cut into 6-8 cubes; 0.25 tsp salt; 0.125 tsp freshly ground white or black pepper; 0.5 tbs fresh lemon juice; 4 each lemon wedges; 2 tbs microgreens or extra chopped parsley

Method

Mini Crab Cakes

Prepare mixture

Gently pick through the lump crab meat to remove any shells and large cartilage, keeping lumps intact. In a medium bowl combine mayonnaise, Dijon mustard, lemon juice, beaten egg, chopped green onion, parsley, Old Bay, salt and pepper. Stir to combine.

Add the crab meat to the bowl and gently fold until just combined, trying not to break up the lumps. Add panko breadcrumbs and fold until mixture holds together when pressed; do not overwork. If mixture is too loose, add up to 1–2 additional tablespoons panko.

Form mini cakes

Using a tablespoon or small cookie scoop, portion the mixture into 12 equal mounds (about 1 tablespoon each). Lightly shape into compact patties about 1 inch thick. Place on a baking sheet and refrigerate for 20–30 minutes to set; chilling helps them hold shape when frying.

Pan-fry

Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter and swirl to coat. Add half the crab cakes, leaving space between them, and cook 2–3 minutes per side, until golden brown and heated through. Transfer to a paper towel–lined plate and keep warm in a low oven (200°F / 95°C). Add remaining 1 tablespoon butter and cook the second batch. Total frying time should be about 8–10 minutes.

Chile Beurre Blanc Sauce

Reduce aromatics

In a small saucepan over medium heat combine white wine, white wine vinegar, minced shallot and minced red chile. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (approximately 4–6 minutes). If using cream, add the teaspoon now and reduce another 30–60 seconds.

Strain the reduced liquid into a small bowl to remove shallots and chile bits if you want an ultra-smooth sauce (optional). Return the liquid to a very low‑simmering small saucepan or keep in a warm bowl over a double boiler.

Mount with butter

Whisk the cold butter cubes into the warm reduced liquid a few cubes at a time, allowing each addition to emulsify before adding more. Maintain the sauce temperature just below simmering — do not boil or the sauce will break. Continue until all butter is incorporated and the sauce is glossy and slightly thickened. Season with salt, pepper and the 1/2 tablespoon lemon juice. Taste and adjust seasoning or chile heat.

Keep the beurre blanc warm in a thermos or over a very low double boiler for up to 30 minutes; if it cools and begins to separate, whisk gently over low heat to re-emulsify.

Assembly & Serving

Place 3–4 mini crab cakes per serving on warmed plates. Spoon 1–2 teaspoons of chile beurre blanc over each crab cake or make a drizzle on the plate and set the cakes on top. Garnish with microgreens or parsley and a lemon wedge.

Serve immediately while crab cakes are hot and the sauce is warm. Makes 4 servings (about 12 mini crab cakes).