Mini Crab Cakes from the Roanoker

Original recipe I found in the Roanoker Nov 2025 magazine.

 

Makes 16 mini crab cakes.

 

8oz jumbo lump crabmeat 

1 tbsp olive oil

1 small shallot

1/4c finely chopped celery

1/3c finely chopped red bell pepper

1 tbsp wholegrain mustard

1 egg, beaten

1c Ritz cracker crumbs

1 tbsp milk

1 tbsp finely chopped Italian parsley

1 tsp lemon zest

1 tbsp lemon juice

1 tsp Old Bay Seasoning

1/8 tsp salt

pinch of ground cayenne pepper

2 tbsp duck fat

 

Place crabmeat in a mixing bowl and pick through to make sure ther are no pieces of shell in the crabmeat.

Place olive oil in a saute pan and heat over low heat. Add shallots, celery, and red bell pepper. Stir and heat until shallots are wilted, about 1 minute. Remove from heat and allow to cool.

Add mustard, egg, bread crumbs, milk, parsley, lemon zest, lemon juice, Old Bay, salt, and cayenne pepper to the crab. Add the shallots, celery, and red bell pepper. Stir to combine.

Place duck fat in a small bowl, microwave the fat briefly just until it melts (it will melt very quickly). using a pastry brush, brush the duck fat on the bottom and sides of min muffin pan sections. Fill each min muffin section with crabmeat mixture. Brush each mini crab meat with duck fat.

Bake mini crab cakes for 15 miniutes in a preheated 375° F oven. Serve warm with spicy remoulade sauce.