Impress Your Guests with Mini Crab Cakes with Remoulade Sauce

Looking for a seafood dish that your guests will love? Try these mini crab cakes with remoulade sauce. They're easy to make and packed with flavor.

Ingredients:

• 1 pound crab meat, picked clean
• 1/2 cup panko bread crumbs
• 1/4 cup mayonnaise
• 1/4 cup diced red bell pepper
• 1/4 cup diced green onions
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil

Make sure to use fresh crab meat for the best flavor. You can usually find it in the seafood section of your grocery store.

Instructions:

1. In a large bowl, combine the crab meat, panko bread crumbs, mayonnaise, red bell pepper, green onions, egg, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix well.
2. Form the mixture into small patties, about 1 1/2 inches in diameter.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Cook the crab cakes for 3-4 minutes per side, or until golden brown.
5. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

For the remoulade sauce, you'll need:

• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1 tablespoon capers, drained and chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

In a small bowl, whisk together the mayonnaise, Dijon mustard, parsley, capers, lemon juice, salt, and black pepper. Serve alongside the mini crab cakes.

Enjoy these mini crab cakes with remoulade sauce as an appetizer or as the main course. They're perfect for any seafood lover, and are sure to impress your guests.