Mini Crab Cakes with Dill Mayonnaise Recipe

Overview:

Are you in search of a delightful appetizer that’s quick and easy to prepare, yet promises to impress your guests? Look no further than these scrumptious Mini Crab Cakes with Dill Mayonnaise! Perfect for entertaining, these savory bites boast a crispy exterior and a succulent, flavorful interior. Paired with a tangy dill mayonnaise dipping sauce, they’re bound to be a hit at your next gathering! With just 45 minutes from start to finish, including prep and cooking time, this recipe is a true time-saver for busy hosts and hostesses. Let’s dive into the details and whip up a batch of these irresistible crab cakes!

Ingredients:

For the Crab Cakes:

1 cup of crabmeat
1/4 cup of bread crumbs
1/2 cup of mayonnaise (divided)
1/4 cup of finely chopped onion
4 teaspoons of Dijon mustard (divided)
1 egg white
2 teaspoons of hot pepper sauce
1 cup of cornflake crumbs
1/4 cup of canola oil

For the Dill Mayonnaise:

Remaining mayonnaise (from above)
Remaining Dijon mustard (from above)
1/2 cup of relish
1/4 cup of chopped dill

Instructions:

Prepare the Crab Cake Mixture:
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- In a mixing bowl, combine the crabmeat, bread crumbs, 1/4 cup of mayonnaise, finely chopped onion, 3 teaspoons of Dijon mustard, egg white, and hot pepper sauce. Stir until well-combined and the mixture holds together.
Form the Patties:
- Shape the crab mixture into 14 evenly-sized patties. This can be done by gently shaping them with your hands.
Coat the Patties:
- Spread the cornflake crumbs on a sheet of wax paper. Dredge each crab cake patty in the crumbs until evenly coated, then place them on a plate.
Chill the Crab Cakes:
- Cover the plate of crab cakes with plastic wrap and refrigerate for about 30 minutes. Chilling helps the crab cakes hold their shape and prevents them from falling apart during cooking.
Prepare the Dill Mayonnaise:
- In a small bowl, mix together the remaining mayonnaise, Dijon mustard, relish, and chopped dill. This tangy and herbaceous sauce will complement the flavors of the crab cakes perfectly.
Heat the Oil:
- In a large skillet or griddle, heat the canola oil over medium heat until shimmering. The oil should be hot enough to fry the crab cakes to a crispy golden brown.
Cook the Crab Cakes:
- Working in batches, carefully add a few crab cake patties to the hot oil. Cook for about 3 minutes on each side, or until they are crispy and golden brown. Use a spatula to gently flip the crab cakes halfway through cooking.
Serve and Enjoy:
- Once cooked, transfer the crab cakes to a serving platter. Serve them hot, alongside the prepared dill mayonnaise dipping sauce. These mini crab cakes are best enjoyed fresh and hot, so be sure to dig in while they’re still warm!

Nutritional Information (Per Serving – 1 crab cake):

Calories: 88.6
Total Fat: 4.2g
- Saturated Fat: 0.6g
- Cholesterol: 9.5mg
- Sodium: 421.1mg
- Carbohydrates: 9.8g
  - Fiber: 0.4g
  - Sugar: 4g
- Protein: 3.2g

Recipe Notes:

Make-Ahead Option: You can prepare the crab cake mixture and shape the patties ahead of time. Simply cover and refrigerate until ready to cook.
Substitution: Feel free to use your favorite type of crabmeat for this recipe, whether it’s lump crab, claw meat, or a combination.
Serve with Accompaniments: These mini crab cakes pair well with a variety of sides and accompaniments, such as a fresh salad, lemon wedges, or additional dipping sauces.
Adjusting the Heat: If you prefer your crab cakes spicier, feel free to increase the amount of hot pepper sauce in the mixture, or add a pinch of cayenne pepper for an extra kick.

Whether you’re hosting a cocktail party, family gathering, or simply craving a tasty seafood snack, these Mini Crab Cakes with Dill Mayonnaise are sure to hit the spot. Easy to make and bursting with flavor, they’re a must-try recipe for any seafood lover! 🦀🎉