Mini Crabcakes with Remoulade Sauce

 Mini Crabcakes with Remoulade Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A delicious appetizer or even for dinner when served with a baked potato and salad.  You will love these. Outrageously delicious! 

Mini Crabcakes with Remoulade Sauce

2 slices white bread, crusts removed
2 teaspoons milk
1 tablespoon Hellman's mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
1 tablespoon baking powder
1 teaspoon OLD BAY Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound FRESH lump crab meat

I make my own breadcrumbs by adding bread to food processor and pulsing until fine crumbs. Then moisten the crumbs in the milk.

Add mayo, Worcestershire sauce, parsley, baking powder, OLD BAY, salt, egg and the crab meat mixing very lightly so as not to break up to much of the crab. Using a small scoop or your hands form the mixture into small balls and lay on parchment paper on a baking sheet.

 

 

 

 

 

 

 

 

 

 

 

 

Refrigerate crab bites for 30 minutes which will help them hold their shape while cooking. You can choose to broil or fry.

 

 

 

 

 

 

 

 

 

 

 

If baking or broiling: Make sure you drop a couple of ice cubes onto the baking tray between the crab bites before you bake in a 375-degree oven for 10-12 minutes or until golden brown.

 

 

 

 

 

 

 

 

 

 

To deep fry as shown in my photo: Fill your deep skillet with peanut oil or vegetable oil and deep fry your bites in batches until golden and crispy on the outside...about 5 minutes or less. Then remove with a slotted spoon and drain on paper towels. You can also use a deep fryer with a basket to make these.

 

 

 

 

 

 

 

 

 

 

 

 

Remoulade For Crab Cakes

1/4 cup mayonnaise

1/4 cup Dijon mustard

1 teaspoon sweet pickle relish

1 tablespoon Old Bay Seasoning 

1 teaspoon Worcestershire Sauce 

1 tablespoon chives, minced

1-2 teaspoons horseradish

1 garlic clove, minced

2 tablespoons lemon juice 

 

In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, Old Bay, Worcestershire sauce, chives, horseradish, minced garlic, and lemon juice until fully combined. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.