Crab Cakes

Yield: 12–16 mini crab cakes    Prep Time: 20 minutes

Cook Time: 15 minutes        Total Time: 35 minutes

Ingredients:

For the crab cakes:

• 1 lb lump crab meat, picked over for shells
• 1/3 cup panko breadcrumbs (plus extra for coating)
• 2 tbsp mayonnaise
• 1 large egg, lightly beaten
• 2 tsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 tsp Worcestershire sauce
• 2 tsp fresh lemon juice
• 2 tbsp fresh parsley, finely chopped
• 1/4 cup finely diced red bell pepper (optional, for color)
• Salt and pepper, to taste
• 2–3 tbsp olive oil or butter, for frying

For the remoulade or dipping sauce (optional):

• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 tsp hot sauce (optional)
• 1 tsp chopped capers or pickles
• Salt and pepper to taste

Instructions:

1. Prepare the crab mixture:
   In a medium bowl, gently combine crab meat, panko, mayonnaise, egg, Dijon mustard, Old Bay, Worcestershire sauce, lemon juice, parsley, bell pepper (if using), salt, and pepper. Avoid overmixing to keep the crab delicate.

2. Shape the crab cakes:
   Using your hands or a small ice cream scoop, form the mixture into mini patties about 2 inches in diameter. Lightly press each patty in extra panko breadcrumbs for a crispier crust.

3. Chill (optional but recommended):
   Place crab cakes on a plate, cover, and refrigerate for 15–20 minutes. This helps them hold their shape during cooking.

4. Cook the crab cakes:
   Heat olive oil or butter in a large skillet over medium heat. Add crab cakes in a single layer, leaving space between them. Fry 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

   
   
   

5. Make the remoulade (optional):
   In a small bowl, whisk together mayonnaise, mustard, lemon juice, hot sauce, capers/pickles, salt, and pepper.

6. Serve:
   Arrange mini crab cakes on a platter and serve warm with lemon wedges and remoulade on the side.

Tips:

• Use lump crab meat for the best texture; claw meat can be used but is less delicate.
• You can bake them at 400°F (200°C) for 12–15 minutes, flipping halfway, for a lighter version.
• Garnish with fresh parsley or microgreens for a fancy touch.