Mini Crab Cakes with Remoulade Sauce

Recipe by - Carla -
READY IN: 57mins




  • 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 and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
  • Cook and brown the crabcakes 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 Remoulade sauce.
  • -=Remoulade Sauce=-
  • In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.