Mini Crab Cakes with Creamy Remoulade Sauce

If you’re a fan of all things seafood, I’ve got a treat for you today! These mini crab cakes are not only adorable but also packed with juicy crab goodness. Whether you’re planning a weekend get-together or just craving something a little indulgent on a Tuesday night, they fit the bill. And let’s not forget the fantastic remoulade sauce that adds a creamy, tangy kick to every bite!

Looking for a show-stopping appetizer that’s easy to whip up? Keep reading, because this recipe is calling your name!

Why You’ll Love This Recipe

• Bite-Sized Delight: Perfect for parties or portion control!
• Make-Ahead Friendly: You can prep these in advance for stress-free entertaining.
• Full of Flavor: The remoulade sauce adds the perfect zing to these savory bites.
• Versatility: Serve these crab cakes as appetizers, part of a seafood platter, or even as the main course. They’re flexible like that!

Ingredients Breakdown

For the Crab Cakes

• 8 oz. lump crabmeat (preferably fresh, but canned works well)
• 1/4 cup breadcrumbs (I love using panko for extra crunch!)
• 1 egg, beaten
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1/2 tsp Old Bay seasoning
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• 1 tbsp olive oil (for pan-frying)

For the Remoulade Sauce

• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp capers, chopped
• 1 tsp hot sauce (optional, for a little heat!)
• 1 tsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced

Pro Tips

• Lump crabmeat: Look for fresh lump crabmeat if possible—it really makes a difference. If you can’t find fresh, canned will do the trick, just drain it well.
• Breadcrumbs: If you’re using plain breadcrumbs, add a pinch more seasoning to the mix to make sure those crab cakes stay flavorful.

Step-by-Step Instructions

1. Mix the crab cake ingredients: In a large bowl, gently stir together crabmeat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper. Be careful not to overwork the mixture—you want that crab to stay nice and flaky.
2. Form the cakes: Using your hands, form the mixture into small patties (about 1.5–2 inches in diameter). You should get around 10–12 mini cakes.
3. Chill the crab cakes: Place your cakes on a plate and let them chill in the fridge for about 15–20 minutes. This helps them firm up for frying.
4. Make the remoulade sauce: While the cakes chill, whisk together all the sauce ingredients in a small bowl. Taste and adjust seasoning to your preference. Pop it in the fridge until serving.
5. Fry the crab cakes: Heat olive oil in a skillet over medium heat. Gently fry the mini crab cakes for about 2–3 minutes per side, until golden and crispy.
6. Serve with sauce: Once cooked, serve immediately with a generous dollop of that dreamy remoulade sauce on top, or serve it on the side for dipping.

Chef’s Tips and Tricks

• Don’t overmix: The key to that perfect tender texture is keeping the mixture light. Stir until it just comes together, and no more!
• Chill the cakes before frying: This is a tiny trick that helps the cakes hold their shape when frying, so don’t skip this step!
• To keep them warm: If you’re making a large batch, place them on a wire rack over a baking sheet and keep them in a low oven (around 200°F) while you fry the rest.

Recipe Variations and Serving Suggestions

• Make it spicy: Add a finely chopped chili pepper or a dash of cayenne pepper to the crab cake mixture for a spicy twist.
• Serve with sides: I love these crab cakes with a fresh green salad or roasted asparagus for a fun, light meal.
• Appetizer platter idea: Serve crab cakes alongside shrimp cocktail, oysters, and chilled lobster for a full-on seafood feast.

FAQs

Can I freeze mini crab cakes?

Yes! After forming the patties, place them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. When ready to cook, thaw in the fridge before frying.

How do I store leftovers?

Wrap any leftover crab cakes tightly in foil or store in an airtight container. They’ll keep well in the fridge for up to 3 days. Reheat in a 350°F oven to perk them back up!

Can I bake these instead of frying?

Absolutely! Bake them on a greased baking sheet at 400°F for about 10–12 minutes, flipping halfway through, until golden.

Recipe Card

Go ahead and give it a try. Please post your thoughts and results in the comments!