Mini Crab Cakes with Cajun Remoulade
These irresistible mini crab cakes are packed with lump crab meat and served with a zesty Cajun remoulade — the ultimate party appetizers that deliver big flavor in every bite at just 210 calories per serving.
20m
8
Click to copy recipe URL and open the app
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/3 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh lemon juice
- 3/4 cup panko breadcrumbs, divided
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup mayonnaise (for remoulade)
- 1 tablespoon Creole or whole-grain mustard
- 1 teaspoon hot sauce
- 1 teaspoon smoked paprika (for remoulade)
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice (for remoulade)
- 1 tablespoon capers, roughly chopped
- Lemon wedges and fresh parsley for garnish
Instructions
- 1
Make the Cajun Remoulade
In a small bowl, whisk together 1/2 cup mayonnaise, Creole mustard, hot sauce, smoked paprika, minced garlic, 1 tablespoon lemon juice, and chopped capers until fully combined. Taste and adjust seasoning. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
- 2
Prepare the Crab Mixture
In a large mixing bowl, gently combine the lump crab meat, 1/3 cup mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, smoked paprika, chives, and 1 tablespoon lemon juice. Fold carefully to keep the crab lumps intact — do not overmix.
- 3
Add Breadcrumbs and Bind
Fold in 1/2 cup of the panko breadcrumbs gently until the mixture just holds together. If the mixture feels too wet, add a tablespoon of panko at a time. Place the remaining 1/4 cup panko on a shallow plate for coating.
- 4
Form the Mini Crab Cakes
Using a 1.5-tablespoon cookie scoop or your hands, form the mixture into small patties about 1.5 inches wide and 3/4 inch thick. You should get approximately 20–24 mini crab cakes. Gently press each patty into the reserved panko to lightly coat both sides.
- 5
Chill the Crab Cakes
Place the formed crab cakes on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 15 minutes (up to 4 hours). Chilling helps them hold their shape during cooking.
- 6
Heat the Pan
In a large non-stick or cast iron skillet, heat 1.5 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat until the butter is melted and just beginning to foam. Work in batches to avoid crowding the pan.
- 7
Pan-Fry the Crab Cakes
Carefully add crab cakes to the hot pan, leaving at least 1 inch of space between each. Cook undisturbed for 3–4 minutes until the bottom is deep golden brown. Gently flip each crab cake using a thin spatula and cook for another 3 minutes on the second side. Transfer to a paper towel-lined plate and repeat with remaining butter, oil, and crab cakes.
- 8
Serve
Arrange the mini crab cakes on a serving platter. Add a small dollop or side cup of the Cajun remoulade to each, or serve the sauce in a bowl for dipping. Garnish with fresh parsley and lemon wedges. Serve immediately while hot and crispy.
Chef's Tips
The key to great crab cakes is using quality lump crab meat and not overmixing — you want visible chunks of crab in every bite. Chilling before cooking is essential for keeping them together in the pan. You can make the remoulade and form the crab cakes up to 24 hours ahead, making these perfect stress-free party appetizers. For a gluten-free version, substitute the panko with almond flour or gluten-free breadcrumbs.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this mini crab cakes with cajun remoulade
How long does it take to make Mini Crab Cakes with Cajun Remoulade?
This recipe takes 35 minutes total time, including 20 minutes prep time and 15 minutes cooking time.
How many servings does this Mini Crab Cakes with Cajun Remoulade recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Mini Crab Cakes with Cajun Remoulade recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Mini Crab Cakes with Cajun Remoulade recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this mini crab cakes with cajun remoulade ahead of time?
Yes! You can prepare this mini crab cakes with cajun remoulade up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover mini crab cakes with cajun remoulade?
Store leftover mini crab cakes with cajun remoulade covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with mini crab cakes with cajun remoulade?
This mini crab cakes with cajun remoulade pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze mini crab cakes with cajun remoulade?
Yes, this mini crab cakes with cajun remoulade freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.