Mini Crab Cakes with Remoulade

Mini crab cakes are one of those passed appetizers that guests remember. The reason is simple: when they're made properly — mostly crab, minimal filler, crispy exterior, tender sweet-savory interior — they're just really good. The problem is that most versions err too far toward filler, and you end up with something that tastes like seasoned breadcrumbs with a hint of crab.

The rule here is straightforward: as much crab as possible, as little binder as necessary to hold it together. That's the whole technique.

Ingredients (makes 24 mini crab cakes): - 1 lb lump crab meat, picked over carefully - 3 tablespoons mayonnaise - 1 egg, beaten - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1 teaspoon Old Bay seasoning - 2 tablespoons fresh chives, minced - 1 tablespoon fresh parsley, minced - ½ cup panko breadcrumbs - Neutral oil for pan-frying

Remoulade: - ½ cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1 tablespoon capers, chopped - 1 tablespoon cornichons, minced - 1 teaspoon paprika - Tabasco and salt to taste

Instructions: Combine mayo, egg, mustard, lemon juice, Old Bay, chives, and parsley. Fold in crab meat very gently — do not break up the lumps. Add panko just until mixture holds together. Refrigerate 30 minutes.

Form into 24 small patties (about 1½ tablespoons each). Pan-fry in oil over medium-high heat, 2–3 minutes per side until golden. Drain briefly and serve immediately with remoulade.

Pro Tips: Refrigerating the mixture before shaping is essential — cold mixture holds together far better. Real lump crab (not imitation or canned) is non-negotiable for a result worthy of a party.