Mini Crab Cakes
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.8(12)
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Learn more →Ingredients
6 servings
For the crab cakes
- ⅓ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- 1 tsp old bay seasoning
- 1 tsp hot sauce
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 green onions (green tops only), thinly sliced
- ½ cup plain breadcrumbs, plus more for coating
- 1 lb lump crab meat, picked over for shells
For cooking
- 3 tbsp unsalted butter
- 2 tbsp neutral oil (such as canola or vegetable oil)
For the remoulade
- ½ cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp capers, drained and roughly chopped
- 1 tbsp fresh lemon juice
- 1 tsp hot sauce
- ½ tsp smoked paprika
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the remoulade: whisk together the mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, and smoked paprika in a small bowl until smooth. Season with salt and pepper, then cover and refrigerate until ready to serve.
- 2
In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot sauce, and lemon juice until combined. Stir in the parsley and green onion tops.
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