Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb lump crab meat, picked over
- 3 tbsp mayonnaise (plus 1/2 cup for remoulade)
- 1 large egg, lightly beaten
- 3 tsp Dijon mustard (2 tsp for cakes, 1 tsp for remoulade)
- 1 1/2 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 1/2 tsp lemon zest (1 tsp for cakes, 1/2 tsp for remoulade)
- 1 tbsp fresh lemon juice (remoulade)
- 1/3 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley; 2 tbsp chopped fresh dill
- 1 small scallion, thinly sliced
- 1 1/2 tbsp capers, chopped
- 1 small garlic clove, finely grated
- Kosher salt and black pepper
- 4 tbsp neutral oil and 2 tbsp unsalted butter, divided (for searing)
- Lemon wedges, extra dill (serving)
Do This
- 1. Whisk remoulade: 1/2 cup mayo, lemon juice/zest, capers, dill, 1 tsp Dijon, garlic, hot sauce (optional), salt, pepper. Chill.
- 2. In a bowl, mix cakes binder: 3 tbsp mayo, egg, 2 tsp Dijon, Old Bay, Worcestershire, 1 tsp lemon zest, salt, pepper.
- 3. Gently fold in crab, panko, parsley, and scallion until just combined.
- 4. Cover and chill 20–30 minutes to firm.
- 5. Scoop 1 tbsp portions (about 24) and pat into 1 1/4-inch patties.
- 6. Sear in 2 tbsp oil + 1 tbsp butter per batch over medium heat, 2–3 minutes per side until deep golden.
- 7. Serve hot with remoulade, lemon wedges, and extra dill.
Why You’ll Love This Recipe
- Big crab flavor: minimal fillers keep the lump crab front and center.
- Golden, crisp edges with a tender interior thanks to a quick pan-sear.
- Bright, tangy remoulade with lemon, capers, and dill balances the richness perfectly.
- Entertaining-friendly: bite-size, make-ahead, and easy to batch-cook.
Grocery List
- Produce: Lemons (2), fresh dill, flat-leaf parsley, scallions, 1 small garlic clove
- Dairy: Unsalted butter, 1 large egg
- Pantry: Lump crab meat (seafood), mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, panko breadcrumbs, neutral oil, capers, hot sauce, kosher salt, black pepper
Full Ingredients
Mini Crab Cakes
- 1 lb lump crab meat, drained and picked over for shells
- 3 tbsp mayonnaise
- 1 large egg, lightly beaten
- 2 tsp Dijon mustard
- 1 1/2 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 tsp finely grated lemon zest
- 1/3 cup panko breadcrumbs
- 2 tbsp finely chopped fresh parsley
- 1 small scallion, thinly sliced (about 2 tbsp)
- 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
Lemony Caper-Dill Remoulade
- 1/2 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1/2 tsp finely grated lemon zest
- 1 1/2 tbsp capers, drained and finely chopped
- 2 tbsp finely chopped fresh dill
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- 1/2 tsp hot sauce (optional)
- 1/4 tsp kosher salt, plus a pinch of black pepper
- Pinch of sugar (optional, to balance acidity)
For Searing & Serving
- 4 tbsp neutral oil (such as canola or grapeseed), divided
- 2 tbsp unsalted butter, divided
- Lemon wedges and extra dill sprigs for garnish
Step-by-Step Instructions
Step 1: Whisk the remoulade
In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp lemon zest, capers, dill, 1 tsp Dijon, garlic, hot sauce (if using), 1/4 tsp salt, a pinch of pepper, and a pinch of sugar. Cover and refrigerate so the flavors meld while you prep the crab cakes.
Step 2: Prep the crab
Drain the crab well. Spread it on a plate or paper towels and gently blot to remove excess moisture. Pick through for any bits of shell or cartilage, leaving the large lumps intact for the best texture.
Step 3: Make the binder
In a medium bowl, whisk together 3 tbsp mayonnaise, egg, 2 tsp Dijon, Old Bay, Worcestershire, 1 tsp lemon zest, 1/4 tsp salt, and 1/4 tsp pepper until smooth.
Step 4: Fold in crab and crumbs
Add the crab, panko, parsley, and scallion to the bowl. Using a spatula, fold gently just until combined. Avoid overmixing; you want visible crab pieces. Taste a small pinch and adjust seasoning with a touch more Old Bay or salt if needed.
Step 5: Chill to set
Cover the bowl and refrigerate for 20–30 minutes. This firms the mixture and helps the cakes hold their shape. If you are short on time, 10 minutes in the freezer works in a pinch.
Step 6: Portion and pan-sear
Use a 1 tbsp scoop (or #60 scoop) to portion about 24 mounds. Lightly press each into a 1 to 1 1/4-inch patty, about 1/2 inch thick. Heat a large stainless steel or cast-iron skillet over medium heat until evenly hot, 2–3 minutes. Add 2 tbsp oil and 1 tbsp butter; when the butter foams, add half the patties without crowding. Cook 2–3 minutes per side until deep golden brown with crisp edges. Transfer to a wire rack set over a sheet pan and keep warm in a 250°F oven while you cook the second batch with the remaining oil and butter.
Step 7: Serve
Arrange the hot crab cakes on a platter. Serve with the chilled lemony caper-dill remoulade, lemon wedges, and a few dill sprigs. For extra brightness, add a light squeeze of lemon just before serving.
Pro Tips
- Handle gently to keep the large crab lumps intact; they make the texture luxurious.
- Chilling is key. A short rest firms the mixture and prevents breakage while searing.
- Use a mix of oil and butter: oil raises the smoke point, butter adds flavor and browning.
- Don’t flip early. Wait for crisp, browned edges before turning to avoid sticking.
- Cooking for a crowd? Keep finished cakes on a rack in a 250°F oven so they stay crisp.
Variations
- Oven-baked: Brush cakes with oil and bake at 450°F on a preheated sheet pan for 10–12 minutes, flipping once, until golden.
- Gluten-free: Use gluten-free panko or finely crushed gluten-free crackers in the same amount.
- Spicy: Add 1–2 tsp minced jalapeño to the mix and a dash more hot sauce to the remoulade.
Storage & Make-Ahead
Remoulade can be made up to 5 days ahead and refrigerated. The crab mixture can be mixed and chilled for up to 24 hours before cooking. Shaped, uncooked patties can be refrigerated (covered) up to 24 hours or frozen on a sheet pan until firm, then stored in a freezer bag for up to 2 months; cook from frozen, adding 1–2 minutes per side. Cooked crab cakes keep 3 days refrigerated; reheat on a rack at 350°F for 8–10 minutes until hot and crisp.
Nutrition (per serving)
Approximate for 1 serving (3 mini crab cakes + about 1 tbsp remoulade): 240 calories; 17 g fat; 13 g protein; 6 g carbohydrates; 0 g fiber; 2 g sugar; 540 mg sodium. Values will vary with brands and oil absorption.
