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Mini Crab Cakes with Remoulade Sauce

The first time I tasted a truly exceptional crab cake was at a small seafood shack on the Chesapeake Bay. Sunlight glinted off the water, the air smelled of salt and brine, and the crab cakes –crisp, golden, and bursting with sweet, succulent crabmeat – were a revelation. Years later, I still chase that perfect bite, and these mini crab cakes, paired with a tangy, herbaceous remoulade, come incredibly close. They’re perfect for a party, a special appetizer, or even a light lunch, bringing a taste of the coast to any occasion.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 32 minutes
Total Time: 57 minutes
Yields: 30 mini cakes
Dietary Type: Pescatarian

Ingredients

For the Mini Crab Cakes:

2 tablespoons unsalted butter
2 scallions, white and green parts, minced
1 stalk celery, minced
1 clove garlic, minced
1 lb fresh lump crabmeat, cleaned and picked over to remove any bits of shell
2 large eggs, lightly beaten
2 teaspoons fresh lemon juice
2 tablespoons whole grain mustard
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon kosher salt
¾ teaspoon fresh ground black pepper
Pinch of freshly grated nutmeg
⅓ cup cracker meal, plus more cracker meal, for dredging
⅔ cup vegetable oil, for frying

For the Remoulade Sauce:

⅔ cup mayonnaise
2 scallions, white and green parts, chopped
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced fresh dill
1 teaspoon fresh lemon juice
2 tablespoons drained white horseradish
4 tablespoons whole grain mustard
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 tablespoon sweet paprika
½ teaspoon kosher salt
⅛ teaspoon fresh ground black pepper
Tabasco sauce, to taste

Equipment Needed

Medium skillet
Medium bowl
Large skillet
Baking pan
Small bowl

Instructions

Begin by preparing the base for your crab cakes. In a medium skillet, melt the butter over medium heat. Add the minced scallions, celery, and garlic. Cook until the vegetables become translucent, stirring occasionally, which should take approximately 3 to 4 minutes.
In a medium bowl, gently combine the sautéed vegetables with the crabmeat. Ensure you’ve carefully picked through the crab to remove any stray shell fragments.
Add the lightly beaten eggs, lemon juice, whole grain mustard, and minced fresh parsley to the bowl.
Season the mixture with kosher salt, fresh ground black pepper, and a pinch of freshly grated nutmeg. The nutmeg adds a warm, subtle depth of flavor.
Incorporate the cracker meal into the mixture. Stir well to ensure everything is thoroughly combined. This will help bind the crab cakes together.
Using heaping tablespoons, form the crab mixture into small, 1-1/2 inch round cakes. The size is important for even cooking and a delightful bite-sized treat.
Roll each crab cake in additional cracker meal, ensuring they are evenly coated. This will create a crispy exterior when fried.
Place the coated crab cakes on a baking pan.
Refrigerate the crab cakes for at least 30 minutes before cooking. This chilling period helps them firm up and prevents them from falling apart during frying.
While the crab cakes are chilling, prepare the Remoulade Sauce. In a small bowl, whisk together the mayonnaise, chopped scallions, minced parsley, minced dill, lemon juice, drained white horseradish, whole grain mustard, ketchup, Worcestershire sauce, sweet paprika, kosher salt, and black pepper. Add Tabasco sauce to your liking for a touch of heat.
Refrigerate the Remoulade Sauce until you’re ready to serve the crab cakes. This allows the flavors to meld together beautifully. The sauce should yield about 1 cup.
When you’re ready to serve, heat a large skillet over medium heat. Pour the vegetable oil into the skillet to a depth of about ½ inch.
Heat the oil until it reaches a low simmer. You want the oil hot enough to cook the crab cakes without burning them.
Carefully place the crab cakes in the hot oil, being careful not to overcrowd the pan.
Cook the crab cakes for 1 to 2 minutes on the first side, until they are nicely browned.
Flip the crab cakes and cook for about 1 minute on the second side, or until they are cooked through and golden brown. Ensure the internal temperature reaches 165°F (74°C).
Transfer the cooked crab cakes to paper towels to drain off any excess oil.
Serve the mini crab cakes warm, accompanied by the chilled Remoulade Sauce.

Expert Tips & Tricks

Don’t overmix the crab mixture: Gently fold the ingredients together to avoid breaking up the lump crabmeat too much. You want to maintain those delicious chunks of crab.
Chill time is crucial: Don’t skip the refrigeration step! It’s essential for the crab cakes to hold their shape during cooking.
Oil temperature control: Maintaining a consistent oil temperature is key to achieving that perfect golden-brown crust without burning the crab cakes. Use a thermometer if you have one.
Make-ahead option: The crab cakes can be formed and refrigerated a day in advance. Just be sure to keep them well-covered. The remoulade sauce can also be made a day ahead of time.
Spice it up: For a spicier kick, add a pinch of cayenne pepper or a dash more Tabasco sauce to the crab mixture or remoulade.

Serving & Storage Suggestions

Serve these mini crab cakes warm as an appetizer, a light lunch, or as part of a seafood platter. Arrange them artfully on a platter with a bowl of the Remoulade Sauce for dipping. Garnish with fresh parsley or lemon wedges for a pop of color.

Leftover crab cakes should be stored in an airtight container in the refrigerator and are best consumed within 2-3 days. The Remoulade Sauce will also keep well in the refrigerator for up to 5 days.

To reheat the crab cakes, you can gently pan-fry them in a little oil, bake them in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave them in short intervals until heated through. Pan-frying or baking will help retain their crispness better than microwaving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	93.8 kcal	N/A
Calories from Fat	72g	77%
Total Fat	8 g	12%
Saturated Fat	1.5 g	7%
Cholesterol	27.6 mg	9%
Sodium	250.8 mg	10%
Total Carbohydrate	2.3 g	0%
Dietary Fiber	0.3 g	1%
Sugars	0.7 g	2%
Protein	3.5 g	6%

Variations & Substitutions

Gluten-free: Substitute the cracker meal with gluten-free breadcrumbs or almond flour for a gluten-free version.
Spicy Crab Cakes: Add a finely chopped jalapeño or a pinch of red pepper flakes to the crab mixture for a spicy kick.
Herb Variations: Experiment with different herbs in the crab cakes and remoulade, such as cilantro, chives, or tarragon.
Seafood Blend: Combine crabmeat with other seafood, such as shrimp or scallops, for a more complex flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use imitation crabmeat?
A: While imitation crabmeat can be used in a pinch, the flavor and texture will not be the same as fresh lump crabmeat. For the best results, use high-quality fresh crab.

Q: Can I bake these crab cakes instead of frying them?
A: Yes, you can bake them! Place the chilled crab cakes on a baking sheet lined with parchment paper. Drizzle with a little olive oil and bake at 375°F (190°C) for about 15-20 minutes, or until golden brown and cooked through.

Q: Can I freeze the crab cakes?
A: Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. Thaw them in the refrigerator before cooking.

Q: What can I serve with these crab cakes?
A: These crab cakes are delicious served with a variety of sides, such as a fresh salad, coleslaw, roasted vegetables, or grilled asparagus.

Q: How do I prevent the crab cakes from falling apart?
A: Make sure to chill the crab cakes for at least 30 minutes before cooking. This allows the ingredients to bind together and helps them hold their shape. Also, avoid overmixing the crab mixture.

Final Thoughts

These Mini Crab Cakes with Remoulade Sauce are truly a delight, perfect for impressing guests or simply treating yourself to a taste of coastal indulgence. Don’t be intimidated by the multiple steps; the effort is well worth it, resulting in a symphony of flavors and textures that will have everyone reaching for more. So, gather your ingredients, put on some music, and embark on this culinary adventure. I’m confident you’ll create a dish that you’ll be proud to share. And when you do, be sure to let me know how it turns out – I always love hearing your feedback! Perhaps pair them with a crisp Sauvignon Blanc for the ultimate experience.

Mini Crab Cakes with Remoulade Sauce Recipe