View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Mini Crab Cakes with Remoulade Sauce

Source: Gatherings & Celebrations
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  55 Minutes
  Makes about 30 small cakes
2 tablespoons unsalted butter
2 scallions, white and green parts minced
1 rib celery, minced
1 medium clove garlic, minced
1 pound lump crab meat, cleaned and picked over to remove any bits of shell
2 large eggs, lightly beaten
2 teaspoons fresh lemon juice
2 tablespoons whole grain mustard
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
1/3 cup cracker meal, plus more for dredging
2/3 cup vegetable oil, for frying
Rémoulade Sauce
Other necessary recipes:
Remoulade Sauce
In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.

In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley. Season with the salt, pepper, and nutmeg. Add the cracker meal and stir well to combine thoroughly. Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes. Roll the cakes in additional cracker meal and place them on a baking pan. Refrigerate for at least 30 minutes before cooking.

When ready to serve, heat a large skillet. Pour the oil into the skillet to a depth of 1/2-inch. Heat the oil over medium heat, keeping the oil at a low simmer; cook and brown the cakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown. Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Rémoulade sauce.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sweet on Shellfish: Crab Cakes
 Hot Finger Foods
Nutrition Facts per Serving
Yield:   Makes about 30 small cakes
Calories: 92
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 3g
Sodium: 228mg
% Cal. from Fat: 68%
Cholesterol: 34mg
Protein: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Mary Agnes Reviewed: 02/12/2011
These mini crabcakes were a hit at our American Wine Society Christmas party, so I am making them for a Valentine's Day event.
38 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.