Zesty Mini Crab Cakes

  • 1 large egg
  • 1/2 tsp. dry mustard
  • 1/4 tsp. hot-pepper sauce (we used Tabasco)
  • 9 saltine crackers, crushed (about 1/3 cup)
  • 8 oz. lump crabmeat
  • 1 scallion, finely chopped
  • 2 1/2 tsp. grated lemon zest
  • 1/4 c. chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 2 tbsp. unsalted butter
  • 1/4 c. mayonnaise
  • 1 tbsp. lemon juice
  • 1 tbsp. capers, rinsed and chopped

  1. Heat broiler. Line a baking sheet with nonstick foil. In a large bowl, whisk together egg, mustard, and Tabasco; stir in the cracker crumbs.
  2. Add crab, scallion, 1 1⁄2 teaspoons lemon zest, half the parsley and 1⁄4 teaspoon pepper and toss to combine. Shape the mixture into 1 1⁄2" cakes (each about 1⁄2" thick) and place on the prepared baking sheet. Put a thin pat of butter on top of each cake and broil until cooked through, 4 to 6 minutes.
  3. Meanwhile, in a small bowl, mix together mayonnaise, lemon juice, capers, and remaining lemon zest and parsley. Serve with the crab cakes.
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