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Mini Crab Cake Appetizer ~ gently golden crisp outside, lumps of tasty crab inside with a little dollop of Horseradish sauce on top.
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2 from 1 vote

Mini Crab Cake Appetizer

Mini Crab Cake Appetizer - lump crab meat blended and formed to mini cakes and lightly sauteed. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: seafood
Keyword: easy seafood appetizer
Servings: 4
Author: A Gouda Life

Ingredients

Horseradish Sauce Ingredients:

  • ⅓ cup mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon seafood seasoning
  • 1 teaspoon prepared horseradish
  • 1 tablespoon fresh squeezed lemon juice
  • fresh cracked black pepper (3-4 turns)

Mini Crab Cake Appetizer Ingredients:

  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon of fresh parsley , finely chopped
  • 1/4 cup minced fresh chives
  • 1 teaspoon dijon mustard
  • 1/2 tablespoon worcestershire sauce
  • ¼ teaspoon seafood seasoning
  • ½   pound lump crab meat
  • 1 cup Pankow bread crumbs
  • vegetable oil for frying

Instructions

  • Blend the sauce ingredients and refrigerate while you make the Mini Crab Cake Appetizer.
  • In a medium size bowl, whisk the mayonnaise, egg, parsley, mustard, Worcestershire sauce and seafood seasoning. Using a spoon, gently fold in the crab meat and breadcrumbs without overmixing and refrigerate 15 minutes.
  • Form the crab mixture into about silver dollar size patties.
  • In a large skillet add enough vegetable oil to cover the bottom (no more than 1/4 cup). When the oil is hot (shimmering) work in batches, carefully add a few of the crab cakes and fry 2-3 minutes per side until golden.
  • Transfer the crab cakes onto a paper towel lined plate then arrange on a serving platter with a dollop of sauce over the top, extra sauce and wedges of lemon on the side.