Description

Crispy, yummy mini crab cakes restaurant style will make you and guests happy. Use a quality crab meat and don't stir the crab too much, so that big chunks of crab stay together for a great taste.

Ingredients

• Crab Cakes:
• 2 T. mayonnaise
• 2 T. minced green onion (green part only)
• 2 T. minced red bell pepper
• 1/2 beaten egg
• 1 t.freshly minced parsley
• 1 t. Old Bay seasoning
• 1/2 t. yellow prepared mustard
• 1/2 lb. lump crab meat
• 3 T. plain breadcrumbs
• 1/4 c. panko breadcrumbs
• vegetable oil
• Remoulade Sauce:
• 1/2 c. mayonnaise
• 2 t. capers
• 2 t. chopped dill pickle slices
• 1 t. freshly squeezed lemon juice
• 1/2 t. minced fresh parsley
• 1/2 t. paprika
• 1/2 t. chili powder
• 1/4 t. cayenne pepper
• 1/4 t. ground cumin
• 1/8 t. salt

Steps

1. Place first seven crab cake ingredients, (not the breadcrumbs, crab meat, panko or vegetable oil) into a large bowl; whisk to blend ingredients together. Carefully fold tin he crab meat and breadcrumbs into the whisked ingredients. DO NOT over-stir the mixture or the lumps of crab will fall apart. The best crab cakes have nice big chunks of crab.
2. Rub or spray a light coating of oil in six cups of a non-stick standard size muffin tin. Fill the cups with equal amounts of the crab mixture, pressing down a bit on each crab cake so that the top is flat. DON'T press too hard or the crab cakes might be hard to remove. Cover the muffin tin with plastic wrap; place it in the refrigerator for 1 hour or so. This will help the cakes stay together when they’re browned in the oil.
3. Remoulade sauce: