Mini Crab Cakes with Smoky Malt Vinegar Mayo

I don't have to tell you that everything is more fun when it's mini, especially food. So, I love the idea of bite-sized dishes as appetizers. They're playful and perfect for a party. These mini crab cakes are so budget friendly you won't believe it. And the sauce, oh... the sauce.

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What party on a pretty east coast beach would be complete without crab cakes? I stuck to a pretty classic flavor profile here, incorporating lots of fresh flavor with celery, parsley, and thyme. Using canned lump crab meat makes these affordable for a crowd, and they'll be none-the-wiser because they're so damn good, you'd think they would come with a Hamptons price tag.

Tip: make them full-size for dinner!

Makes 12 mini crab cakes

Ingredients:

2 Shallots, finely chopped

1 clove Garlic, minced

2 - 6oz cans Lump crab meat, drained well

1 rib Celery, finely chopped

1 Tbsp fresh thyme leaves

2 Tbsp fresh Flat leaf parsley, finely chopped

1/4 C Bread crumbs

Juice of 1/2 lemon

1 Egg

1 tsp Dijon mustard

1/2 tsp Salt

1/2 tsp Old Bay

1/2 tsp dried Dill

Directions:

Heat 1 Tbsp olive oil in a small, non-stick pan over medium-low heat. Add the shallots and sautee for about 5 minutes to soften. Add in the garlic and cook 1 minute more. Remove from heat. Allow to cool completely before adding to a mixing bowl with the crab meat, parsley, 1/4 C of the celery, thyme, Old Bay, lemon, salt, egg, and bread crumbs. Gently mix together to keep the crab intact.

Form 12 mini crab cakes by rolling the mixture into golfball-size balls and then pressing a little to flatten them.

Heat 1-2 tbsp oil in a large non-stick pan or griddle on medium. Pan fry the patties until golden brown on both sides. Serve with malt vinegar mayo and a wedge of lemon.

For the Mayo

Ingredients:

1/4 C Mayonnaise

2-3 Tbsp Malt vinegar (or more, to taste)

1/2 tsp Smoked Spanish paprika

Directions:

Combine all the ingredients in a small bowl and serve alongside the crab cakes.