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 the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving