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.

---