Mini Crab Cakes with Remoulade Sauce

Mini Crab Cakes with Remoulade Sauce - A Delicious Appetizer
Mini Crab Cakes with Remoulade Sauce is a mouth-watering appetizer that is perfect for any occasion. This dish is made with fresh crab meat, herbs, spices, and a tangy remoulade sauce that complements the flavors of the crab cakes perfectly. The dish is easy to make and can be served as a starter or as a main course.
Ingredients:

For the Crab Cakes:

- 1 pound fresh crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil

For the Remoulade Sauce:

- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons capers, drained and chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1 tablespoon lemon juice
- Salt and pepper to taste

Instructions:

1. In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper. Mix well.
2. Form the mixture into small patties, about 2 inches in diameter.
3. Heat the olive oil in a large skillet over medium-high heat. Add the crab cakes and cook for 3-4 minutes on each side, until golden brown and crispy.
4. To make the remoulade sauce, combine the mayonnaise, Dijon mustard, capers, parsley, tarragon, chives, lemon juice, salt, and pepper in a small bowl. Mix well.
5. Serve the crab cakes hot with the remoulade sauce on the side.
Appearance and Taste:
Mini Crab Cakes with Remoulade Sauce are a beautiful golden brown color with a crispy exterior and a tender, flavorful interior. The remoulade sauce adds a tangy, herbaceous flavor that complements the sweetness of the crab meat perfectly. This dish is a perfect appetizer that will leave your guests wanting more.
Type of Dish: Appetizer
Main Ingredients: Crab meat, breadcrumbs, mayonnaise