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Mini Crab Cakes
Bring the glam to your Oscars party with these mini crab cakes
YIELDS
4
TO
6
Ingredients
- ¼ cup mayonnaise
- 1 egg
- ½ lemon, zested
- 2 tablespoons finely chopped parsley
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon seafood seasoning or smoked paprika
- Salt & pepper
- 12 soda crackers, finely crushed
- 1 ½ cups (approx. 227g) cooked crab meat
- ½ cup all-purpose flour
- 2 tablespoons cornstarch
- Olive oil or butter, for pan frying
To serve
- ¼ cup mayonnaise
- ½ lemon, juiced
- 1 garlic clove, finely minced
- 1 tablespoon Dijon mustard
- ½ teaspoon seafood seasoning or smoked paprika
Directions
- For the crab cakes, whisk together the mayonnaise, egg, lemon zest, parsley, Worcestershire sauce, Dijon, and seafood seasoning or smoked paprika in a medium bowl. Season with salt and pepper then stir in the crushed crackers and crab meat until well combined. If the mixture feels a little loose, crush in a few more cracker and set aside for a few minutes to allow the mixture to hydrate.
- In a shallow bowl, whisk together the flour and cornstarch and set out a sheet pan.
- Using a standard tablespoon, scoop the crab mixture into heaping 2 tablespoon portions and form into small patties. Press the patties into the flour mixture and transfer to the prepared sheet pan.
- Heat a skillet over medium heat and add in enough oil and/or butter to form a thin coating on the bottom of the pan. Working in batches, delicately fry the crab cakes for about 3 minutes per side or until golden brown.
- Transfer the cooked crab cakes to a sheet pan and keep warm in a 200ºF oven while you make the sauce.
- For the sauce, in a small bowl, whisk together the mayonnaise, lemon juice, garlic, Dijon mustard, and seafood seasoning or smoked paprika.
- To serve, drizzle or swipe the sauce onto a serving plate and top with the crab cakes. Scatter with herbs, if desired.
