Baby Crab Cakes with Spicy Remoulade
These may be served as passed hors d’oeuvres or served as a first course (perhaps with a handful of very lightly dressed greens)—either way, they are sure to be a hit.
Impress Your Guests with This Perfect Baby Crab Cake Recipe
This crab cake recipe for Baby Crab Cakes with Spicy Remoulade is a crowd-pleaser, combining tender crab meat with just the right amount of seasoning, herbs, and a touch of crunch on the outside. The 12” Anolon Achieve Nonstick Skillet is a great choice for this recipe – the pan is designed with a bigger cooking surface area so you can fit more mini crab cakes in each batch. Plus, it will give each crab cake a crispy exterior without sticking, so they turn out beautifully golden every time. The spicy remoulade adds a zesty kick, balancing the sweetness of the crab with a touch of heat, making these crab cakes perfect for those who love bold flavors.
These mini crab cakes are versatile and can be served as elegant appetizers at cocktail parties or enjoyed as a main course with a side of fresh greens or roasted vegetables. Pair these baby crab cakes with a fresh arugula salad, roasted asparagus, or a light citrus slaw to balance the rich flavors. For a heartier option, serve them alongside garlic mashed potatoes or a quinoa and vegetable medley.They’re best served warm to highlight the crispy exterior and juicy interior. Perfect for festive gatherings, casual dinners, or weekend brunches, this crab cake recipe will quickly become a favorite, impressing guests with both its taste and presentation.
- Yield:
22-24 crab cakes
- Cuisine:
American
- Course:
Appetizer
Ingredients
- 1 pound lump crabmeat, drained and picked over for shell pieces
- 4 teaspoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 large egg
- 3 tablespoons fresh chives, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh breadcrumbs, plus additional for dredging
- 3 tablespoons unsalted butter
- 2 tablespoons canola oil
Remoulade
- 1/4 cup mayonnaise
- 1 tablespoon fresh shallot, finely chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon drained capers, chopped
- 1 teaspoon grated fresh lemon zest
- 1/2 teaspoon hot pepper sauce, such as Tabasco sauce
Directions
- Place the crab in a large bowl. In a separate bowl whisk together the mayonnaise, mustard, egg, chives, salt, and pepper. Pour mayonnaise mixture over crab; gently toss to combine. Add 1/2 cup breadcrumbs and gently mix again. Refrigerate mixture 30 minutes.
- Place additional breadcrumbs in a bowl. Working one at a time, drop a slightly rounded tablespoon of crab mixture into the breadcrumbs. Roll crab around to coat then form into a cake slightly large than a quarter, about 3/4-inch thick. Place on a baking sheet and repeat with remaining crab and breadcrumbs. Chill crab cakes 30 minutes.
- For the sauce, combine the mayonnaise, shallot, chives, capers, zest, and hot pepper sauce in a bowl. Refrigerate until ready to use.
- Melt 2 tablespoons butter with 1 tablespoon oil in a large nonstick skillet over medium heat. When the foam subsides add 1/2 of the crab cakes and cook, turning once, until golden and hot, 4 minutes per side. Transfer to a serving platter. Melt the remaining 1 tablespoon butter with oil and cook remaining crab cakes. Top each with a little remoulade and serve.