Appetizer
Mini Crab Cakes with Tangy Remoulade Sauce
Serves 10
5/5(0 reviews)
Mini Crab Cakes with Tangy Remoulade Sauce
Delight your guests with these crispy and succulent Mini Crab Cakes, paired perfectly with a homemade tangy remoulade sauce. These bite-sized treats are easy to make and perfect for any gathering, making them a surefire hit for all seafood lovers!
Ingredients
- 1 pound lump crab meat
- 1 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup chopped green onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
- For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon capers, chopped
- 1 tablespoon pickle relish
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, mustard, green onions, salt, and pepper.
- Form the mixture into small, round patties.
- Heat olive oil in a pan over medium heat.
- Fry the patties for about 3-4 minutes on each side or until they are golden and crispy.
- To make the remoulade sauce, mix mayonnaise, capers, pickle relish, lemon juice, mustard, paprika, and garlic powder in a small bowl. Season with salt and pepper to taste.
- Serve the mini crab cakes hot with the remoulade sauce on the side.
Cooking Tips
- • Read through all instructions before starting
- • Prep all ingredients before cooking
- • Adjust seasonings to taste
- • Let rest for best results
Storage
- • Store leftovers in refrigerator
- • Best consumed within 2-3 days
- • Can be frozen for up to 3 months
- • Reheat gently before serving
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