Looking for a savory and satisfying appetizer that is sure to impress your guests? Look no further than these mini crab and corn cakes with remoulade sauce! This easy-to-follow recipe is perfect for entertaining or for a special occasion.
Ingredients for Mini Crab and Corn Cakes:
- 1 can of crab meat, drained and flaked
- 1 cup of corn kernels, fresh or frozen
- 1/2 cup of breadcrumbs
- 1/4 cup of mayonnaise
- 1/4 cup of chopped scallions
- 1 egg, lightly beaten
- 1 tablespoon of Dijon mustard
- 1 tablespoon of fresh lemon juice
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of vegetable oil
Instructions:
- In a medium bowl, combine the crab meat, corn kernels, breadcrumbs, mayonnaise, scallions, egg, Dijon mustard, lemon juice, salt, and black pepper. Mix well until all of the ingredients are evenly combined.
- Using your hands, form the mixture into small patties, about 2 inches in diameter.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the patties to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
- Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the crab and corn cakes hot with remoulade sauce on the side.
Ingredients for Remoulade Sauce:
- 1/2 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of capers, drained and finely chopped
- 1 tablespoon of chopped fresh parsley
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions:
- In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, capers, parsley, paprika, cayenne pepper, salt, and black pepper. Mix well until all of the ingredients are evenly combined.
- Refrigerate the remoulade sauce for at least 30 minutes to allow the flavors to meld together.
- Serve the sauce cold with the crab and corn cakes.
