1. Prepare the Crab Cake Mixture

To start, make sure the crab meat is properly drained and any excess moisture is removed. You want the crab meat to be as dry as possible to help the crab cakes hold together and achieve that perfect crisp texture. Gently pat the crab meat with paper towels or a clean kitchen towel to absorb any moisture.

In a large mixing bowl, combine the crab meat with the breadcrumbs, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and salt and pepper. Use a spatula or spoon to gently mix all the ingredients together until they are evenly distributed. Be careful not to break up the crab too much—it’s important to maintain some large chunks for texture.

Taste the mixture and adjust the seasoning as needed, adding more Old Bay seasoning or salt and pepper to your preference.

2. Shape the Crab Cakes

Once the crab cake mixture is ready, it’s time to form the mini crab cakes. Take about 1 to 1 ½ tablespoons of the mixture and gently form it into a small patty. Repeat this process until all of the crab mixture has been shaped into mini cakes. You should be able to make about 24 small crab cakes, depending on the size.

To ensure the cakes hold their shape while cooking, you can place them on a baking sheet lined with parchment paper and refrigerate them for about 15-20 minutes before frying. Chilling the cakes helps firm them up and reduces the likelihood of them falling apart during the cooking process.

3. Cook the Crab Cakes

In a large skillet, heat the vegetable oil over medium heat. You want enough oil to lightly coat the bottom of the pan, but not so much that the crab cakes are swimming in it.

Once the oil is hot, carefully place the crab cakes in the skillet, working in batches if necessary to avoid overcrowding. Cook the crab cakes for 3-4 minutes on each side, or until they are golden brown and crispy. The outside should have a nice, crunchy texture, while the inside remains moist and tender.

Use a spatula to gently flip the crab cakes and cook the other side until it is golden brown. If needed, add more oil to the skillet between batches. When they’re done, transfer the crab cakes to a paper towel-lined plate to absorb any excess oil.

4. Prepare the Remoulade Sauce (Optional)

While the crab cakes are frying, you can prepare a simple remoulade sauce for dipping. In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, hot sauce, smoked paprika, parsley, and capers (if using). Stir until all the ingredients are well mixed and smooth.

Taste the remoulade sauce and adjust the seasoning to your preference. You can add more hot sauce for extra spice or a little more lemon juice for a tangy kick. Set the sauce aside until the crab cakes are ready to be served.

5. Serve and Enjoy

Once all of the mini crab cakes are cooked, arrange them on a serving platter. You can garnish with extra parsley for a pop of color. Serve the mini crab cakes with the remoulade sauce on the side for dipping, or drizzle a little sauce over the top of the cakes.

These mini crab cakes are perfect for appetizers, parties, or even as a light meal. Pair them with a crisp salad, steamed vegetables, or a side of rice to complete the meal.