Mini crab cakes with smarter tartar

Serves 16 servings
Prep time 0h 15m
Cook time 0h 15m
Total time 0h 30m



  1. Step 1

    To make sauce: In medium bowl, mix mayonnaise, yogurt, pickle, capers and smoked paprika until well combined. Sauce will keep for up to three days in airtight container in refrigerator.
  2. Step 2

    To make crab cakes: In medium bowl, whisk together egg, mayonnaise and lemon juice until combined. Add crab meat, 1/2 cup (125 mL) breadcrumbs, celery, scallions, parsley and pepper and stir gently to combine. Put remaining breadcrumbs in shallow dish.
  3. Step 3

    Using your hands, shape about 2 tbsp (25 mL) crab mixture into patty about 2 inches (5 cm) in diameter. Coat in breadcrumbs, then place on baking sheet or clean work surface. Repeat to form remaining crab cakes for total of 16.
  4. Step 4

    In large, nonstick skillet, heat 1 tbsp (15 mL) canola oil over medium-high heat. Place eight crab cakes into skillet and cook, turning once, until crisp and browned, about 4 minutes per side. Transfer to serving plate or baking sheet, wipe any crumbs out of skillet and repeat with remaining oil and crab cakes.
  5. Step 5

    Place about 3/4 tsp (4 mL) sauce on top of each crab cake and serve immediately, or cover cakes and chill for up to one day, then reheat in 350 °F (180 °C) oven for 10-15 minutes.