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Mini Crab Cakes with Remoulade Sauce

Writer: justcallmelelejustcallmelele

 

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.


Enjoy your crispy, tender mini crab cakes with the tangy and spicy remoulade sauce!


 

 
 
 

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