Mini Crab Cakes with Lemon‑Dill Remoulade

Mini Crab Cakes with Lemon‑Dill Remoulade
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Mini Crab Cakes with Lemon‑Dill Remoulade are elegant, flavorful, and perfect for entertaining. These bite-sized beauties are crispy on the outside, tender on the inside, and paired with a bright, herby, citrusy sauce that brings everything together. They work wonderfully as cocktail-party appetizers, holiday starters, or even as part of a seafood platter.

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Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
For the Mini Crab Cakes
 1 lb lump crab meat, drained and picked over for shells
 1 large egg
 ¼ cup mayonnaise
 1 tbsp Dijon mustard
 1 tsp Worcestershire sauce
 1 ½ tsp Old Bay seasoning
 1 clove garlic, finely minced
 1 tbsp lemon juice
 2 tbsp finely chopped parsley
 ½ cup breadcrumbs (panko preferred for lighter texture; or regular)
 Salt & black pepper, to taste
 3 tbsp olive oil or neutral oil for shallow frying
 Optional: ¼ cup finely diced red pepper or scallions for color and crunch
For the Lemon‑Dill Remoulade
 ½ cup mayonnaise
 1 tbsp Dijon mustard
 1 tbsp finely chopped dill (fresh)
 1 tbsp lemon juice
 ½ tsp lemon zest
 1 tsp capers, minced
 ½ tsp hot sauce
 Salt & pepper, to taste
Make the Lemon‑Dill Remoulade
1

  1. In a small bowl, whisk together:

    • Mayonnaise

    • Dijon mustard

    • Chopped dill

    • Lemon juice & zest

    • Capers (optional)

    • Hot sauce (optional)

  2. Season with salt and pepper to taste.

  3. Cover and refrigerate for at least 15 minutes to let flavors meld.

Prepare the Mini Crab Cake Mixture
2

  1. In a medium bowl, whisk together:

    • Egg

    • Mayonnaise

    • Dijon mustard

    • Worcestershire

    • Old Bay

    • Lemon juice

    • Minced garlic

  2. Add crab meat and breadcrumbs, gently folding to avoid breaking up the crab too much.

  3. Add parsley and optional red pepper/scallions.

  4. Season lightly with salt and pepper (crab is delicate—don’t overdo).

Shape the Crab Cakes
3

  1. Form the mixture into mini patties:

    • About 1½ inches wide

    • Roughly 1 tablespoon each

  2. Place them on a plate or tray.

  3. Chill in the refrigerator for 10–15 minutes to firm up.

Cook the Mini Crab Cakes
4

  1. Heat 2–3 tbsp oil in a large nonstick skillet over medium heat.

  2. Add crab cakes in batches, leaving space between each.

  3. Cook for 3–4 minutes per side, until:

    • Deep golden brown

    • Crisp edges

    • Warm throughout

  4. Transfer to a paper towel‑lined tray.

Serve
5

  • Arrange crab cakes on a platter.

  • Serve warm with:

    • Lemon‑dill remoulade

    • Fresh lemon wedges

    • Extra sprinkle of chopped dill or parsley

Serving & Pairing Ideas
6

  • Wine: Sauvignon Blanc, Chardonnay, or a dry sparkling wine

  • Beer: Light pilsner or citrusy IPA

  • Sides: Little gem salad, roasted potatoes, or a citrus slaw

Ingredients

For the Mini Crab Cakes
 1 lb lump crab meat, drained and picked over for shells
 1 large egg
 ¼ cup mayonnaise
 1 tbsp Dijon mustard
 1 tsp Worcestershire sauce
 1 ½ tsp Old Bay seasoning
 1 clove garlic, finely minced
 1 tbsp lemon juice
 2 tbsp finely chopped parsley
 ½ cup breadcrumbs (panko preferred for lighter texture; or regular)
 Salt & black pepper, to taste
 3 tbsp olive oil or neutral oil for shallow frying
 Optional: ¼ cup finely diced red pepper or scallions for color and crunch
For the Lemon‑Dill Remoulade
 ½ cup mayonnaise
 1 tbsp Dijon mustard
 1 tbsp finely chopped dill (fresh)
 1 tbsp lemon juice
 ½ tsp lemon zest
 1 tsp capers, minced
 ½ tsp hot sauce
 Salt & pepper, to taste
Mini Crab Cakes with Lemon‑Dill Remoulade
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