Mini Crab Cakes with Spicy Remoulade
Mini Crab Cakes with Spicy Remoulade are a delicious coastal treat that brings the taste of the sea right to your table. These crispy, golden-brown bites are packed with fresh lump crab meat and complemented by a zesty remoulade that adds the perfect kick. Ideal for any gathering, these mini crab cakes are sure to impress your guests while keeping preparations simple and stress-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 mini crab cakes 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Seafood
Ingredients
Scale
- 1 lb fresh lump crab meat
- 1 cup plain breadcrumbs
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 3 green onions, finely chopped
- 2 tsp Old Bay seasoning
- For the Spicy Remoulade: 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tsp hot sauce (adjust to taste)
- 1 tbsp freshly squeezed lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, green onions, and Old Bay seasoning until well mixed.
- Shape the mixture into small patties (about two inches in diameter) and place them on a lined baking sheet.
- Bake for 20-25 minutes or until golden brown.
- While baking, whisk together mayonnaise, ketchup, hot sauce, and lemon juice in a bowl to prepare the remoulade.
- Serve warm with spicy remoulade drizzled on top.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Use fresh lump crab meat for the best flavor. Refrigerate formed patties for at least 30 minutes before baking to help them hold their shape. Substitute crab with shrimp or add herbs like dill for variations.