Bite-size lump crab cakes with very little filler, pan-fried until golden and topped with a creamy Cajun remoulade.
1 pound lump crab meat, picked over for shells
¼ cup mayonnaise
1 large egg
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1½ teaspoons Old Bay seasoning
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
½ cup panko breadcrumbs
3 tablespoons butter plus 2 tablespoons oil
½ cup mayonnaise
1 tablespoon Creole mustard or Dijon
1 teaspoon hot sauce
1 teaspoon Cajun seasoning
1 tablespoon pickle relish or capers
1 teaspoon lemon juice
1 small garlic clove, grated
2 tablespoons chives, chopped
1 lemon, cut into wedges
Whisk the mayonnaise, egg, Dijon, Worcestershire, Old Bay, parsley, and lemon juice in a large bowl.
Add the crab and panko and fold gently with a spatula, keeping the lumps as whole as possible.
Scoop heaping tablespoons and gently form into small patties about 1½ inches wide. Place on a lined baking sheet.
Refrigerate at least 30 minutes so they hold together.
Stir together all remoulade ingredients and chill.
Heat half the butter and oil in a skillet over medium heat. Fry the crab cakes in batches, 2 to 3 minutes per side, until golden. Add more butter and oil as needed.
Top each crab cake with a small dollop of remoulade and chives. Serve warm with lemon wedges.
Fold crab gently to keep lumps.
Chill at least 30 minutes before cooking.
Keep cooked batches warm in a 200°F oven.
Remoulade keeps 3 days.
Find it online: https://recipeshots.com/mini-crab-cakes/