Mini Crab Cakes with Tangy Remoulade Sauce
Delight your guests with these **crispy and succulent Mini Crab Cakes**, paired perfectly with a homemade *tangy remoulade sauce*.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mechanicsofmotherhood.com.
Cooking tools:
- Mixing bowl
- Skillet
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Baking sheet
- Paper towel
- Plate
- Serving platter
- Spoon
- Whisk
- Fork
Ingredients
- - 1 pound lump crab meat
- - 1 cup breadcrumbs
- - 1/4 cup mayonnaise
- - 1 tablespoon Dijon mustard
- - 1/4 cup chopped green onions
- - 1/4 teaspoon salt
- - 1/4 teaspoon black pepper
- - 2 tablespoons olive oil for frying
- - 1/2 cup mayonnaise
- - 1 tablespoon capers, chopped
- - 1 tablespoon pickle relish
- - 1 teaspoon lemon juice
- - 1 teaspoon Dijon mustard
- - 1/2 teaspoon paprika
- - 1/4 teaspoon garlic powder
- - Salt and pepper to taste
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