Description
Mini Crab Cakes with Remoulade are bite-sized seafood delights that are crispy on the outside and tender on the inside, served with a zesty remoulade sauce.
Ingredients
Scale
- 1 lb crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/4 cup chopped green onions
- 1/4 cup chopped bell pepper
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, bell pepper, Old Bay seasoning, salt, and pepper.
- Mix gently until well combined.
- Form the mixture into small patties.
- Heat oil in a skillet over medium heat.
- Fry the crab cakes for about 3-4 minutes on each side or until golden brown.
- Remove from skillet and drain on paper towels.
- Serve warm with remoulade sauce.
Notes
- For a spicier kick, add some hot sauce to the remoulade.
- These crab cakes can be made ahead of time and frozen before frying.
- Serve with lemon wedges for added flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Mini Crab Cakes, Remoulade, Seafood Appetizer, Easy Crab Cakes