Mini-Crabcakes with Remoulade
These bite-sized crab cakes are a perfect balance of sweet, tender crab meat and golden, crispy edges. Quick to assemble and full of flavor, they’re ideal as an appetizer or party snack. Served with a zesty remoulade, each bite delivers a delightful combination of creamy, tangy, and savory notes that will impress every palate.
- Yield
- 12 mini crab cakes or 6 regular cakes
Directions
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Prepare the Remoulade: Combine all remoulade ingredients in a small bowl. Whisk well and chill until ready to serve.
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Prepare the Crab Base: In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper until smooth.
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Gently Fold: Add the crab meat, green onion, half the parsley, and just enough breadcrumbs to bind. Using a silicone spatula or large spoon, gently fold the mixture until just combined. Avoid overmixing to keep the crab lumps intact.
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Shape & Chill: Form the mixture into 12 mini patties (or 6 regular-sized ones). Place on a baking sheet lined with parchment and chill in the refrigerator for 15–30 minutes to help them hold their shape.
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Cook the Crab Cakes: To Pan-Fry: Heat oil in a large skillet over medium heat. Sear crab cakes for 2–3 minutes per side, until golden brown and heated through.
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To Bake (optional): Preheat oven to 400°F. Place crab cakes on a parchment-lined baking sheet. Lightly mist or brush with oil and bake for 10-12 minutes, or until golden brown around the edges and lightly crisp on top.
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Finish & Serve: Transfer to a paper towel-lined plate to drain briefly. Garnish with the remaining parsley and lemon wedges. Serve warm with remoulade, aioli, or a simple lemon wedge, and toasted crostini.
From Shawnie's class “New Year Champagne Celebration: Surf-n-Turf”
