Fourth of July

Mini Crab Cakes

with Caper Mayo

30 MIN

$26.99 3-6 Servings

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From the Test Kitchen

You'll make these delicious, mini crab cakes with cooked wild-caught crab and classic mix-ins like dijon, breadcrumbs, and New England-style seasonings, then pan-fry until golden brown and serve them with a simple, tangy caper mayo.
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Nutrition

PER SERVING
Calories

250 Cals (est.)

View Full Nutrition

fresh

ingredients

8 oz Cooked Wild-Caught Lump Crabmeat
1 Pasture-Raised Egg
2 Scallions
1 Tbsp Dijon Mustard
½ cup Panko Breadcrumbs
1 Tbsp Capers
2 Tbsps Mayonnaise
1½ tsps New England-Style Seasoning (Black Pepper, Paprika & Spices)

step-by-step

instructions

1 Prepare the ingredients

Wash and dry the fresh produce. Wash, dry, and thinly slice the scallions. Roughly chop the capers. In a bowl, combine the mayonnaise and chopped capers; season with salt and pepper. Place the crab in a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the crab to release as much liquid as possible; discard the liquid. Place the dried crab on a work surface; carefully pick through and remove any shells.

2 Form the crab cakes

Crack the egg into a large bowl; add the seasoning and mustard. Season with salt and pepper; beat until smooth. Add the prepared crab, breadcrumbs, and sliced scallions. Gently mix to combine. Form the mixture into 6 small, 1/4-inch-thick cakes (about 2 inches in diameter).

3 Cook the crab cakes & serve your dish

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the crab cakes. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate; immediately season with salt. Serve the cooked crab cakes topped with the caper mayo. Enjoy!