Description

Mini Crab Cakes with Spicy Remoulade are crispy, flavorful bites brimming with tender crab meat and a zesty dipping sauce, making them the perfect treat for any occasion.

Ingredients

Scale

1 pound lump crab meat
1 cup breadcrumbs
1/2 cup mayonnaise
2 tbsp Dijon mustard
1 large egg
2 green onions, finely chopped
1/2 cup ketchup
2 tbsp hot sauce (adjust to taste)
1 tbsp freshly squeezed lemon juice

Instructions

Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it.
In a large bowl, gently mix together crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, and chopped green onions until well combined.
With clean hands, form small cakes about two inches wide and place them on the prepared baking tray.
Bake for about 20 minutes or until golden brown on top. Flip halfway through for even crispiness.
In another bowl, combine ketchup, hot sauce, and lemon juice.
Taste and adjust seasoning as desired.

Nutrition

Serving Size: 1 cake (45g)
Calories: 130
Sugar: 4g
Sodium: 320mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 7g
Cholesterol: 55mg

Keywords: - Chill the crab mixture before shaping to help maintain its form during cooking. - For added flavor, consider mixing in diced jalapeños or fresh herbs such as parsley or cilantro. - These cakes can be made ahead of time; refrigerate shaped cakes up to 24 hours before baking.