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American

Mini Maryland Crab Cakes

Golden pan-fried crab cakes served with zesty rémoulade sauce

hot_biteMediumAmerican
Prep30 minCook15 minTotal45 minServes24Temphot
⚠ Contains: 🦐 Shellfish, 🥚 Egg, 🌾 Gluten
Recipe
Ingredients
  • 1 lblump crab meat(picked over for shells)
  • 0.25 cupmayonnaise
  • 1egg(beaten)
  • 1 tbspDijon mustard
  • 1 tspWorcestershire sauce
  • 1 tspOld Bay seasoning
  • 0.5 cuppanko breadcrumbs
  • 2 tbspfresh parsley(minced)
  • 4 tbspbutter(for frying)
  • 0.5 cupmayonnaise(for rémoulade)
  • 1 tbspwhole grain mustard
  • 1 tbspcapers(chopped)
  • 1 tsphot sauce
Make Ahead

Form cakes up to 24 hours ahead. Pan-fry just before serving.

Instructions
  1. 1Gently mix crab with mayonnaise, egg, Dijon, Worcestershire, Old Bay, panko, and parsley
  2. 2Be careful not to break up crab lumps
  3. 3Form into 24 small patties about 1.5 inches diameter
  4. 4Refrigerate 30 minutes to firm up
  5. 5Make rémoulade by mixing mayonnaise, whole grain mustard, capers, and hot sauce
  6. 6Melt butter in large skillet over medium heat
  7. 7Cook crab cakes in batches until golden, about 3 minutes per side
  8. 8Drain on paper towels
  9. 9Serve warm with rémoulade for dipping
Notes
Pro Tips

Use the best crab you can afford - lump or jumbo lump is worth it. Handle gently to preserve crab chunks. Minimal breadcrumbs keep focus on crab flavor. Chilling helps cakes hold together during cooking. Medium heat ensures golden crust without overcooking interior.

History & Origin

Crab cakes are a Maryland tradition dating to at least the early 20th century, when Chesapeake Bay blue crab was abundant. The best versions are mostly crab with minimal filler. Mini versions became cocktail party favorites for their elegance and the ability to eat them in one or two bites.

Cocktail Pairings
Pairs Well With
champagnewhite-winemartiniprosecco
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