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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!

by MOM Recipe

Serves: 10

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

  1. In a large bowl, combine crab meat, breadcrumbs, mayonnaise, mustard, green onions, salt, and pepper.
  2. Form the mixture into small, round patties.
  3. Heat olive oil in a pan over medium heat.
  4. Fry the patties for about 3-4 minutes on each side or until they are golden and crispy.
  5. 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.
  6. Serve the mini crab cakes hot with the remoulade sauce on the side.