Crab Cake Bites
Easy mini crab cakes are a delicious appetizer that will impress your guests. Great for entertaining or even served for dinner.
Servings: 6
Ingredients
Mini Crab Cakes
- 16 oz crabmeat
- 1 cup Panko bread crumbs
- 2 eggs, beaten
- 1/4 cup red bell pepper
- 1/4 cup green onion, minced
- 3/4 tsp dry mustard
- 1/2 tsp seafood seasoning
- 1/8 tsp salt
- vegetable oil for frying
Remoulade Sauce
- 1 cup mayonnaise
- 2 green onions, diced
- 2 tbls prepared horseradish
- 1 tbls Dijon mustard
- 1 clove garlic, minced
- 1 tbls lemon juice
- 1 tsp hot sauce use less for less heat
Instructions
- In a large bowl, combine crabmeat, 1/2 cup Panko bread crumbs, eggs, red pepper, onions, mustard and seafood seasoning. Cover and refrigerate for at least one hour or until mixture becomes firm.
- Shape mixture into small cakes.
- Coat with remaining Panko bread crumbs.
- Add vegetable oil, about 1/3 inch depth, to a large skillet and heat over medium heat.
- Fry crab cakes on each side for 3-5 minutes or until golden brown. Remove from oil and place on a paper towel lined plate to drain excess grease. Serve warm.
- For the sauce, mix all of the ingredients in a small bowl. Refrigerate until ready to use.
Nutrition
Calories: 385kcal | Carbohydrates: 9g | Protein: 17g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 1081mg | Potassium: 226mg | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 16.2mg | Calcium: 67mg | Iron: 1.4mg