Mini Crab Cakes with Remoulade Sauce

Enjoy these crispy mini crab cakes paired with a tangy remoulade sauce, perfect for appetizers or party snacks.

Ingredients

• 1 pound lump crab meat, picked over for shells
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1 egg, lightly beaten
• 1/4 cup bread crumbs
• 2 tablespoons chopped parsley
• 2 tablespoons butter
• 1/2 cup mayonnaise for remoulade
• 1 tablespoon Dijon mustard for remoulade
• 1 tablespoon capers, chopped
• 1 shallot, finely chopped
• 1 tablespoon pickle, finely chopped

Instructions

1. In a bowl, combine crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, beaten egg, bread crumbs, and chopped parsley. Mix gently to combine.
2. Form the mixture into small patties, about 2 inches in diameter.
3. In a skillet, melt butter over medium heat. Cook crab cakes in batches for about 3-4 minutes on each side until golden brown. Transfer to a plate lined with paper towels.
4. To make the remoulade sauce, combine mayonnaise, Dijon mustard, chopped capers, finely chopped shallot, and chopped pickle in a bowl. Mix well.
5. Serve crab cakes warm with remoulade sauce on the side.

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