Miniature Crab Cakes with Mustard Mayonnaise

Miniature Crab Cakes Recipe

Chef Bernard Henry shares this recipe for Miniature Crab Cakes with Mustard Mayonnaise. Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School, GWWSLLC@aol.com.

Crab Cake Ingredients

Yield: Makes about 24 miniature crab cakes

  • 1 Cup of minced red bell pepper (about 1 small pepper)
  • 1 teaspoon of vegetable oil
  • 1/3 Cup of mayonnaise
  • 1 Large egg yolk
  • 1 1/2 Tablespoons of stone-ground mustard
  • 1 to 2 teaspoons of fresh lemon juice
  • 3/4 teaspoon of tarragon
  • 1 lb of jumbo lump crab meat, picked over
  • 1 1/2 cups of panko
  • 1/2 stick of butter, melted

Crab Cake Instructions

  1. In a non-stick skillet sauté red bell pepper in oil over moderately high heat, stirring, for 2 minutes, or until softened and golden.
  2. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon, and bell pepper, and stir in crab and salt and pepper to taste gently but thoroughly.
  3. Chill crab mixture, covered, for at least 1 hour and up to 1 day before baking.
  4. Preheat oven to 350 degrees F.
  5. In a large shallow baking pan, spread panko in an even layer.
  6. Toast panko, stirring occasionally, until golden, for about 10 minutes, and cool. Panko may be toasted up to 1 week ahead and kept in an airtight container at room temperature.
  7. Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan.
  8. Chill crab cakes, loosely covered with wax paper, for at least 2 hours, and up to 4 hours.
  9. Preheat oven to 450 degrees F.
  10. Drizzle a scant 1/4 teaspoon of butter on each crab and bake in the middle of the oven until crisp and cooked through, for about 15 minutes.

Mustard Mayonnaise Ingredients
  • 1/4 Cup of mayonnaise
  • 2 1/2 teaspoons of stone-ground mustard
  • 1/4 teaspoon of fresh lemon  juice, or to taste

Mustard Mayonnaise Instructions
  1.  In a small bowl whisk together mayonnaise, mustard, and lemon juice. Mustard Mayonnaise may be made 3 days ahead and chilled, covered.

Serving Tips: Serve crab cakes in Japanese spoons. Mustard Mayonnaise at the bottom + crab cake + dollop of Mustard Mayonnaise + 1 tarragon leaf. Also works great with Miso Aioli Sauce.

Wine Selections
  • Crios de Susana Balbo 2007 TORRONTES (Argentina, South America)   
  • Willowcroft 2006 CABERNET BLANC (Leesburg, Virginia)   
  • Sherwood Estate 2006 PINOT NOIR (Marlborough, New Zealand)