Mini Crab Cakes with Cajun Sauce

Ingredients

  • 1/2 cup unsalted butter, divided
  • 1 pound fresh lump crabmeat, drained and picked over
  • 1 large egg, lightly beaten
  • 3 tablespoons chopped fresh chives, plus more for garnish
  • 1/2 teaspoon lemon zest, plus 1 1/2 Tbsp. fresh juice (from 1 lemon), divided
  • 1 1/2 cups panko breadcrumbs, divided
  • 2 teaspoons kosher salt, divided
  • 3/4 teaspoons black pepper, divided
  • 1/2 cup mayonnaise
  • 2 teaspoons Mexican-style hot sauce
  • 1/2 teaspoon Cajun seasoning
  • 1/4 cup olive oil, divided
  • 24 large gem lettuce leaves (from 4 heads)
  • Lemon wedges

Directions:

  1. Place 4 tablespoons of the butter in a small microwavable bowl. Microwave on HIGH until melted, about 30 seconds. Gently stir together melted butter, crabmeat, egg, chives, lemon zest, 1 tablespoon of the lemon juice, 3/4 cup of the panko, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper in a medium bowl. Shape into 24 (1 1/2-inch) cakes. Sprinkle remaining 3/4 cup panko on a large plate. Transfer cakes, in batches, to plate; dredge both sides in panko, pressing to adhere. Place cakes on a baking sheet lined with parchment paper. Cover; chill 15 minutes or up to 8 hours.
  2. Stir together mayonnaise, hot sauce, Cajun seasoning, and remaining 1/2 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl; set aside.
  3. Heat 2 tablespoons each of the butter and oil in a large nonstick skillet over medium. Add 12 cakes; cook until golden brown and heated through, 3 to 4 minutes per side. Transfer cakes to a plate; tent with foil to keep warm. Wipe skillet clean. Repeat with remaining 2 tablespoons butter, 2 tablespoons oil, and 12 cakes.
  4. Place each crab cake on a lettuce leaf. Top each with about 1 teaspoon of the sauce. Garnish with chives and lemon wedges. Serve immediately.

Recipe courtesy of Southern Living