These mini crab cakes are a perfect balance of flavors and textures, making them a great addition to any appetizer spread or party!
Ingredients You'll Need
1 lb lump crab meat, drained and picked through for shells
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 egg, beaten
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
2 tablespoons vegetable oil (for frying)
For the Remoulade Sauce:
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon ketchup
1 tablespoon horseradish
1 teaspoon lemon juice
1 teaspoon hot sauce (optional)
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Making the Crab Cakes
In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, parsley, salt, and pepper.
Gently mix until everything is just combined. Be careful not to overmix to preserve the texture of the crab.
Shape the mixture into small crab cakes, about 1.5 inches in diameter, and set them aside on a plate.
Frying the Crab Cakes
Heat vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, add the crab cakes to the skillet in batches, being careful not to overcrowd the pan.
Fry the crab cakes for 2-3 minutes on each side, or until golden brown and crispy.
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Making the Remoulade Sauce
In a small bowl, whisk together the mayonnaise, Dijon mustard, ketchup, horseradish, lemon juice, hot sauce (if using), parsley, salt, and pepper.
Adjust seasoning to taste, adding more salt, pepper, or hot sauce if desired.
Serving
Arrange the crab cakes on a serving platter.
Serve with a side of remoulade sauce for dipping.
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