Mini Crab Cakes with Remoulade Sauce
Perfectly crispy on the outside and tender on the inside, these Mini Crab Cakes with Remoulade Sauce are a seafood lover's dream! Made with sweet lump crab meat, zesty Dijon mustard, and a touch of Old Bay seasoning, these bite-sized delights are packed with flavor and texture. Each golden-brown cake is pan-fried to perfection and paired with a tangy homemade remoulade sauce, featuring hints of paprika, hot sauce, and pickle relish. Ideal as an appetizer for parties or a sophisticated snack, this recipe comes together in just 35 minutes and delivers restaurant-worthy results at home. Impress your guests with this easy yet elegant seafood recipe, perfect for any special occasion or indulgent weekend treat!
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Recipe Information
Ingredients
- 450 grams Lump crab meat
- 120 grams Panko breadcrumbs
- 60 grams Mayonnaise
- 15 grams Dijon mustard
- 1 large Egg
- 15 grams Parsley, finely chopped
- 15 ml Lemon juice
- 5 grams Old Bay seasoning
- 2 grams Garlic powder
- 30 grams Butter, for frying
- 15 ml Vegetable oil, for frying
- 120 grams Mayonnaise (for remoulade sauce)
- 15 grams Dijon mustard (for remoulade sauce)
- 20 grams Pickle relish
- 3 grams Paprika
- 5 ml Hot sauce
- 15 ml Lemon juice (for remoulade sauce)
- 2 grams Garlic powder (for remoulade sauce)
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
In a large mixing bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, lemon juice, Old Bay seasoning, and garlic powder. Mix until well incorporated, being careful not to break up the crab meat too much.
Using your hands or a small scoop, form the mixture into bite-sized patties, about 5 cm wide. Place them on a baking sheet lined with parchment paper and refrigerate for 20 minutes to help them hold their shape while cooking.
Meanwhile, make the remoulade sauce by whisking together the mayonnaise, Dijon mustard, pickle relish, paprika, hot sauce, lemon juice, and garlic powder in a small bowl. Season with salt and black pepper to taste. Cover and refrigerate until serving.
In a large skillet, heat the butter and vegetable oil over medium heat. Once the butter is melted and the pan is hot, carefully add the crab cakes in batches. Cook for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on a plate lined with paper towels.
Serve the mini crab cakes warm, alongside the remoulade sauce for dipping. Garnish with extra parsley or lemon wedges if desired.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
