If you're looking for a crowd-pleasing appetizer or snack, these mini crab cakes with remoulade sauce are sure to impress. They're easy to make, packed with flavor, and perfect for any occasion.
Ingredients:
- 1 pound crab meat, picked over for shells and cartilage
- 1/4 cup mayonnaise
- 1/4 cup panko bread crumbs
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup vegetable oil
Start by mixing together the crab meat, mayonnaise, panko bread crumbs, green onions, red bell pepper, egg, Dijon mustard, Worcestershire sauce, salt, black pepper, and cayenne pepper in a large mixing bowl. Be careful not to overmix the ingredients, as you want the crab meat to remain in large chunks.
Using a spoon or cookie scoop, form the mixture into small patties, about 2-3 inches in diameter. Coat each patty in additional panko bread crumbs to create a crispy exterior.
Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, fry the crab cakes until golden brown and crispy, about 3-4 minutes per side.
Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon chopped capers
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
While the crab cakes are cooking, make the remoulade sauce by whisking together the mayonnaise, Dijon mustard, horseradish, capers, parsley, lemon juice, smoked paprika, and cayenne pepper in a small bowl. Adjust the seasoning to taste.
Once the crab cakes are finished cooking, transfer them to a serving platter and serve immediately with the remoulade sauce on the side. Garnish with chopped chives and lemon wedges, if desired.