Description

These Mini Crab Cakes are the kind of elegant appetizer that feels fancy without the fuss. Packed with tender lump crab, zesty seasoning, and pan-seared to a golden crisp, they’re a seafood lover’s dream. Paired with a bold, creamy Cajun remoulade, they bring the perfect bite of Southern charm—ideal for parties, holidays, or anytime you want to impress without overcomplicating.

Ingredients

Scale

For the crab cakes:

1 lb lump crab meat (drained and picked over)

½ cup breadcrumbs (plus more for coating)

1 egg

¼ cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay or Cajun seasoning

1 tablespoon fresh lemon juice

2 tablespoons green onions or parsley, finely chopped

Salt and pepper to taste

Oil for frying

For the Cajun remoulade:

½ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 teaspoon hot sauce

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon Cajun seasoning

Salt and pepper to taste

Instructions

In a bowl, gently mix all crab cake ingredients until just combined. Shape into 1½-inch mini patties. Chill for 15–20 minutes to help them hold together.

Coat lightly with extra breadcrumbs.

Heat oil in a skillet over medium heat. Cook crab cakes 2–3 minutes per side until golden and crisp. Drain on paper towels.

For remoulade, mix all ingredients in a bowl. Chill until ready to serve.

Serve crab cakes warm with a dollop of remoulade or on a platter with lemon wedges.

Prep Time: 25 minutes
Cook Time: 10 minutes

Nutrition

Calories: 100 / mini cake
Sodium: 180mg / mini cake
Fat: 7g / mini cake
Carbohydrates: 4g / mini cake
Protein: 6g / mini cake