Mini Crab Cakes with Remoulade Sauce

Mini Crab Cakes with Remoulade Sauce offer a delightful seafood experience with a crispy exterior and tender interior. Perfect for seafood enthusiasts, these cakes provide a flavorful bite that pairs wonderfully with the zesty remoulade sauce. Serve them as a tasty appetizer or a satisfying main course to enjoy a touch of elegance at your dining table.

Ingredients

• 1 lb crab meat, drained
• 1/2 cup mayonnaise
• 1/4 cup dijon mustard
• 1/4 cup green onions, chopped
• 1/4 cup parsley, chopped
• 1 egg
• 1 cup breadcrumbs
• 2 Tbsp oil for frying
• 1/2 cup remoulade sauce

Instructions

1. In a mixing bowl, combine crab meat, mayonnaise, Dijon mustard, green onions, parsley, egg, and breadcrumbs until well mixed.
2. Shape the mixture into small patties about 2 inches in diameter. Place the patties on a tray and refrigerate for 15 minutes to help them firm up.
3. Preheat a skillet over medium heat and add oil. Once hot, carefully place the crab cakes in the skillet.
4. Cook the crab cakes for about 3 to 4 minutes on each side until they are golden brown and crispy.
5. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
6. Serve the crab cakes warm with remoulade sauce on the side.

Keywords: Mini, Crispy, Seafood

Spice Rack: Dijon Mustard

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---