Mini Crab Cakes with Remoulade Sauce Recipe
Overview:
Impress your guests with these delightful Mini Crab Cakes served with zesty Remoulade Sauce, a recipe that’s a labor of love but well worth the effort. Perfect for brunch or any gathering, these crab cakes are bursting with flavor and make for an elegant appetizer that will leave everyone craving for more.
- Total Time: 57 minutes
- Prep Time: 50 minutes
- Cook Time: 7 minutes
- Servings: Approximately 30 mini cakes
Ingredients:
| For Crab Cakes | For Remoulade Sauce |
|---|---|
| 2 tbsp unsalted butter | 2/3 cup mayonnaise |
| 2 scallions, finely chopped | 2 tbsp scallions, chopped |
| 1 celery stalk, finely chopped | 1 tbsp fresh flat-leaf parsley, chopped |
| 1 garlic clove, minced | 1 tbsp fresh dill, chopped |
| 1 lb fresh lump crabmeat | 1 tbsp lemon juice |
| 2 large eggs | 2 tbsp ketchup |
| 2 tsp lemon juice | 1 tsp Worcestershire sauce |
| 1 tsp Dijon mustard | 1/2 tsp sweet paprika |
| 2 tbsp fresh flat-leaf parsley, chopped | 1/4 tsp kosher salt |
| 1/2 tsp kosher salt | 1/8 tsp freshly ground black pepper |
| 1/4 tsp freshly ground black pepper | Dash of Tabasco sauce |
| 1/4 tsp ground nutmeg | |
| 1 cup cracker meal | |
| Additional cracker meal for coating | |
| 1/4 cup vegetable oil for frying |
Instructions:
-
Prepare the Crab Cakes:
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- Add chopped scallions, celery, and garlic to the skillet. Sauté until the vegetables become translucent, about 3 to 4 minutes.
-
-
Combine Ingredients:
- In a medium bowl, mix the cooked vegetables with crabmeat, eggs, lemon juice, Dijon mustard, and chopped parsley.
- Season the mixture with kosher salt, black pepper, and nutmeg.
- Stir in 1 cup of cracker meal until thoroughly combined.
-
Shape the Crab Cakes:
- Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
- Roll each cake in additional cracker meal to coat evenly.
-
Chill and Prepare for Frying:
- Place the coated crab cakes on a baking pan and refrigerate for at least 30 minutes to firm up.
-
Fry the Crab Cakes:
- Heat vegetable oil in a large skillet over medium heat until it reaches a low simmer.
- Carefully place the crab cakes in the skillet, ensuring not to overcrowd.
- Cook for 1 to 2 minutes on each side until golden brown and cooked through.
- Transfer the cooked crab cakes to paper towels to drain excess oil.
-
Make the Remoulade Sauce:
- In a small bowl, whisk together mayonnaise, chopped scallions, parsley, dill, lemon juice, ketchup, Worcestershire sauce, sweet paprika, kosher salt, black pepper, and Tabasco sauce until well combined.
- Refrigerate the Remoulade sauce until ready to serve.
-
Serve:
- Arrange the warm crab cakes on a platter and serve with the chilled Remoulade sauce on the side for dipping.
Nutrition Information (Per Mini Crab Cake):
- Calories: 93.8
- Total Fat: 8g
- Saturated Fat: 1.5g
- Cholesterol: 27.6mg
- Sodium: 250.8mg
- Total Carbohydrates: 2.3g
- Fiber: 0.3g
- Sugar: 0.7g
- Protein: 3.5g
Recipe Notes:
- These Mini Crab Cakes can be made ahead of time and refrigerated until ready to fry, making them perfect for entertaining.
- For added flavor, you can incorporate your favorite herbs and spices into the crab mixture.
- Ensure the oil is at the right temperature before frying to achieve crispy and golden brown crab cakes.
- Serve these Mini Crab Cakes as an appetizer or alongside a fresh salad for a light meal option.
