Irresistible Mini Crab Cakes with Spicy Remoulade Recipe

Mini crab cakes with spicy remoulade are like little bites of coastal sunshine! Imagine crispy, golden-brown patties bursting with sweet crabmeat, seasoned just right and paired with a zesty sauce that could make a shoe taste good. savory Asian glazed meatballs The aroma wafting from the kitchen will have your friends and family clamoring for a taste before they even hit the table.

These mini crab cakes aren’t just for fancy dinner parties. They’re perfect for game day, casual gatherings, or those evenings when you need to impress without breaking a sweat. Trust me, once you take that first bite, you’ll be hooked—just like I was the first time I tried them at my Aunt Carol’s beach house. Spoiler alert: there were no leftovers.

Ingredients for Mini Crab Cakes with Spicy Remoulade

For more inspiration, check out this savor grilled salmon recipe.

Here’s what you’ll need to make this delicious dish:

• Fresh Lump Crab Meat: Opt for high-quality lump crab meat for the best flavor and texture; avoid imitation crab.
• Breadcrumbs: Use plain breadcrumbs to help bind the mixture together without overpowering the delicate crab flavor.
• Mayonnaise: A must-have ingredient that adds creaminess and keeps the crab cakes moist.
• Dijon Mustard: This adds a tangy punch to the mixture; don’t skimp on it!
• Green Onions: Finely chopped green onions contribute freshness and crunch to each bite.
• Old Bay Seasoning: This classic seasoning blend enhances the seafood flavor—it’s basically mandatory in any crab dish!

For the Spicy Remoulade:

• Ketchup: Basic but essential; it serves as a base for your remoulade sauce.
• Hot Sauce: Adjust this to your preference; it’s what gives the remoulade its fiery kick.
• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mini Crab Cakes with Spicy Remoulade

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Gather all your ingredients and chop those green onions like you’re trying out for MasterChef. Preheat your oven to 375°F (190°C) while you’re at it.

Step 2: Combine Crab Cake Ingredients

In a large bowl, gently mix together fresh lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, chopped green onions, and Old Bay seasoning until evenly combined. Be careful not to break up the crab too much—you want those beautiful lumps!

Step 3: Form Mini Cakes

Using your hands (the best tools ever), shape the mixture into small patties about two inches in diameter. Think of them as tiny edible frisbees! Place them on a baking sheet lined with parchment paper.

Step 4: Bake Until Golden

Pop those beauties in the oven and bake for about 20-25 minutes or until they are golden brown. You might want to do a happy dance while they bake because they smell incredible.

Step 5: Whip Up Spicy Remoulade

While waiting (impatiently) on your cakes to bake, whisk together ketchup, hot sauce, and freshly squeezed lemon juice in a small bowl until smooth. Taste it—if it doesn’t make you smile or bring tears of joy to your eyes, add more hot sauce!

Step 6: Serve and Enjoy

Once your mini crab cakes are baked to perfection, transfer them onto plates. Drizzle generously with spicy remoulade. Serve warm and watch as everyone fights over who gets the last one!

So there you have it! Mini crab cakes with spicy remoulade—deliciously crispy on the outside and tender on the inside. They’re perfect for any occasion or just because you feel like treating yourself! Enjoy every bite!

Perfecting the Cooking Process

Start by mixing the crab cake ingredients, then refrigerate them to firm up. While they’re chilling, prepare your spicy remoulade. Sear the crab cakes until golden brown on both sides for that crispy perfection everyone loves.

Add Your Touch

Feel free to swap out the crab with shrimp or even veggies for a vegetarian option. Add a splash of hot sauce for extra kick or sprinkle in some fresh herbs like dill or parsley to personalize your remoulade.

Storing & Reheating

Store leftover crab cakes in an airtight container in the fridge for up to three days. To reheat, pop them in a skillet over medium heat until warmed through and crispy again.

Sometimes, I serve these mini crab cakes at family gatherings, and you’d think I was giving out gold bars! The smiles on their faces when they take that first bite are priceless and always leave me wanting more cooking adventures.

FAQs:

What ingredients are needed for Mini Crab Cakes with Spicy Remoulade?

To prepare Mini Crab Cakes with Spicy Remoulade, you will need fresh lump crab meat, breadcrumbs, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, and spices like Old Bay seasoning. For the spicy remoulade, gather mayonnaise, Dijon mustard, hot sauce, lemon juice, and capers. This combination of ingredients creates a flavorful and crispy crab cake complemented by a zesty dipping sauce.

How long does it take to cook Mini Crab Cakes?

Cooking Mini Crab Cakes typically takes about 20 minutes. After shaping the crab mixture into small patties, heat oil in a skillet over medium heat. Cook each cake for approximately 3 to 4 minutes on each side until they are golden brown and crispy. The quick cooking time makes this dish ideal for appetizers or a light meal.

Can I make Mini Crab Cakes ahead of time?

Yes, you can prepare Mini Crab Cakes ahead of time. After forming the patties, refrigerate them for up to 24 hours before cooking. This allows the flavors to meld together. Alternatively, you can freeze uncooked crab cakes for up to three months. Thaw them in the refrigerator overnight before cooking.

What can I serve with Mini Crab Cakes?

Mini Crab Cakes pair well with various sides and dips. Consider serving them with a fresh salad or coleslaw for a crunchy contrast. The spicy remoulade not only enhances their flavor but also works well as a dip for vegetables or french fries. fresh butternut squash salad For an elegant touch, serve the crab cakes on a bed of arugula or mixed greens.

Conclusion for Mini Crab Cakes with Spicy Remoulade:

In summary, Mini Crab Cakes with Spicy Remoulade offer a delightful combination of flavors and textures that make them perfect for any occasion. With simple ingredients and easy preparation steps, you can create these delicious bites in no time. spicy Tex Mex chicken dish Whether served as appetizers or part of a main course, they are sure to impress your guests. Don’t forget to enjoy them with the zesty remoulade that elevates their taste even further!