Mini Crab Cakes with Spicy Remoulade
Mini Crab Cakes with Spicy Remoulade are delightful bite-sized treats that combine the sweet, tender flavor of fresh crab meat with a crispy golden exterior. Paired with a zesty spicy remoulade, they make for an irresistible appetizer perfect for gatherings or casual snacking. Easy to prepare and customize, these crab cakes will be the star of your next culinary adventure.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 mini crab cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
Ingredients
Scale
- 1 lb fresh crab meat
- 1 cup plain breadcrumbs (or panko for extra crunch)
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1/4 cup green onions, finely chopped
- Salt and pepper to taste
- 3 tbsp olive oil (for frying)
- 1/2 cup mayonnaise (for the spicy remoulade)
- 2 tbsp hot sauce (adjust to taste)
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp paprika
Instructions
- In a mixing bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, green onions, salt, and pepper. Mix gently until combined.
- Shape the mixture into small patties (about two inches wide).
- Heat olive oil in a skillet over medium heat. Fry each crab cake for about 4 minutes per side until golden brown.
- For the spicy remoulade, whisk together mayonnaise, hot sauce, lemon juice, and paprika in a separate bowl.
- Serve crab cakes warm with the remoulade on the side or drizzled on top.
Nutrition
- Serving Size: 1 mini crab cake (45g)
- Calories: 120
- Sugar: 0g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg