📝 About This Recipe
These elegant, bite-sized treasures capture the essence of the Maryland coast, featuring succulent jumbo lump crabmeat held together by the barest minimum of filler. Each morsel is seasoned with a classic blend of Old Bay and fresh herbs, then pan-seared to achieve a delicate, buttery golden crust. Perfect for sophisticated soirées or a luxurious afternoon snack, these mini cakes offer a refined balance of sweet seafood and tangy citrus notes.
🥗 Ingredients
The Crab Base
- 1 pound Jumbo Lump Crabmeat (drained and picked through for shells)
- 1/2 cup Panko Breadcrumbs (toasted lightly for extra crunch)
- 1/4 cup Mayonnaise (high-quality, like Hellmann's or Duke's)
- 1 tablespoon Dijon Mustard (for a sharp tang)
- 1 large Egg (beaten)
- 1 teaspoon Worcestershire Sauce
- 1.5 teaspoons Old Bay Seasoning
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (finely grated)
- 3 tablespoons Unsalted Butter (for pan-frying)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Capers (drained and chopped)
- 1 teaspoon Prepared Horseradish
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Lemon Juice (freshly squeezed)
For Garnish
- 1 bunch Chives (sniped into 1-inch batons)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Gently drain the crabmeat and spread it out on a paper towel-lined plate. Carefully pick through the meat to remove any bits of shell or cartilage, being mindful not to break up the large lumps.
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2
In a small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon zest until smooth.
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3
In a large mixing bowl, combine the crabmeat, panko breadcrumbs, and fresh parsley.
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4
Pour the wet mayonnaise mixture over the crab and breadcrumbs. Using a rubber spatula, very gently fold the ingredients together until just combined. Over-mixing will break the crab lumps, which we want to avoid.
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5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period is crucial as it helps the breadcrumbs hydrate and ensures the cakes hold their shape during frying.
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6
While the crab mixture chills, prepare the remoulade by whisking the mayonnaise, capers, horseradish, smoked paprika, and lemon juice in a small ramekin. Set aside in the fridge.
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7
Line a baking sheet with parchment paper. Using a small cookie scoop or a tablespoon, portion out the crab mixture into approximately 24 small mounds (about 1.5 inches in diameter).
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8
Gently press each mound into a thick disk. Do not pack them too tightly; they should stay somewhat airy.
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9
Heat 1.5 tablespoons of butter in a large non-stick skillet over medium heat until the foam subsides.
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10
Working in batches to avoid crowding, place the mini crab cakes in the skillet. Cook for 3-4 minutes per side until deeply golden brown and heated through.
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11
Add the remaining butter to the pan between batches as needed to ensure a crisp, flavorful sear.
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12
Transfer the finished crab cakes to a warm platter. Top each with a small dollop of the remoulade sauce and a couple of sniped chives.
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13
Serve immediately while hot, with fresh lemon wedges on the side for an extra bright finish.
💡 Chef's Tips
Always use 'Jumbo Lump' crabmeat for the best texture; claw meat is too shredded for this delicate style. Chilling the mixture before forming the cakes is the secret to preventing them from falling apart in the pan. Avoid over-flipping; let a crust form for a full 3 minutes before attempting to turn them. If you prefer a gluten-free version, substitute the panko with crushed gluten-free crackers or almond flour. For a lighter version, you can bake these at 400°F (200°C) for 12-15 minutes, though you'll miss the buttery pan-sear.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Sparkling Wine to cut through the richness. Serve alongside a bright fennel and citrus salad for a refreshing contrast. Arrange on a slate board with microgreens for a high-end catering aesthetic. Offer a small bowl of extra Old Bay on the side for those who like an extra kick of spice. Serve with a chilled craft Pilsner for a more casual 'dockside' vibe.