Mini Crab Cakes

These mini crab cake sliders are such a fun little bite – crispy, flavorful, and just fancy enough to feel special without being fussy. They're served on top of Firehook Sea Salt crackers (which add the perfect crunch) and finished with a creamy, tangy remoulade that ties everything together. Perfect for Easter, parties, date nights – you name it!

Ingredients:

For the Crab Cakes:

• 1/2 lb lump crab meat

• 1 tbsp chives or green onions, finely chopped

• 1 tbsp parsley, finely chopped

• 1 tbsp dill (optional), finely chopped

• 1/4 cup celery (1 stalk), finely diced

• 1 egg, beaten

• 2 tbsp mayonnaise

• 2 tsp mustard (dijon, spicy brown, creole)

• 1/2 tsp cajun seasoning (or more to taste)

• Salt and pepper, to taste

• 1 tsp lemon zest

• 1 clove garlic, grated

• 3–4 tbsp finely crushed Firehook Sea Salt Crackers (start with 3 tbsp, add more if needed for binding)

• Neutral oil (like avocado or grapeseed) + optional 1 tbsp butter, for pan-frying

For the Remoulade Sauce:

• 1/2 cup mayonnaise

• 2 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 tbsp finely chopped capers

• 1 tbsp finely chopped Cornichons

• 1 tsp lemon juice

• 1 tsp hot sauce (like Crystal or Tabasco)

• 1-2 tsp prepared horseradish (to taste)

• 1 clove garlic, grated

• 1 tbsp parsley, finely chopped

• Salt and pepper to taste

• 1/2 tsp smoked paprika

• 1/4 tsp cayenne pepper (optional, for heat)

• Drizzle of olive oil

Instructions:

Make the remoulade sauce:

1. In a medium bowl bowl, whisk all ingredients together until smooth.Taste and adjust seasoning as needed.

2. Chill for at least 15–30 minutes to let flavors meld.

Make the breadcrumbs: 

1. Place a handful of Firehook Sea Salt crackers in a food processor and pulse until finely ground, or crush them in a sealed zip-top bag using a rolling pin until they resemble panko breadcrumbs. Measure out the amount needed after crushing.

Prepare the crab cakes:

1. In a large bowl, fold together all ingredients and mix gently until just combined.

2. Scoop and shape into mini patties (12-15 total depending on size). Place them on a parchment-lined tray and refrigerate for at least 20–30 minutes to firm up.

3. Before cooking, let the cakes sit out for 10–15 minutes to take the chill off.

Cook the crab cakes:

1. Preheat a stainless pan over medium heat for 2–3 minutes.

2. Add enough oil to coat the bottom and a small pat of butter, if using.

3. Place the crab cakes in the pan and let cook undisturbed for 2–3 minutes until golden. Flip and cook the other side for another 2–3 minutes. Repeat with the second batch.

4. Remove and drain on paper towels.

Assemble your sliders:

1. Break each Firehook cracker into a "slider" size and top with a small dollop of remoulade.

2. Place a warm crab cake on top and garnish with a dot more sauce, chopped chives, and a squeeze of lemon juice. Enjoy!

   
   

Servings: Makes 12–15 mini crab cakes

Prep Time: 30 minutes (includes remoulade + crab cake mixture)

Cook Time: 10–15 minutes (depending on batch size)

Chill Time: 20–30 minutes (for crab cakes)

Total Time: About 1 hour