
These golden, crispy mini crab cakes feature a delicate blend of sweet white and rich brown crabmeat, lightened with fluffy baked potato. Served with a zesty, herb-infused tartare sauce, they are the ultimate elegant appetizer for any occasion.
Preheat your oven to 200°C (180°C fan/gas 6). Prick the potatoes several times with a fork and rub them with a little oil. Place them on a baking sheet and bake for approximately 1 hour 30 minutes, or until the center is soft when pierced with a knife. Allow them to cool slightly before handling.
In a large mixing bowl, combine the white and brown crabmeat, lemon zest, cayenne pepper, and mustard powder with a generous pinch of salt. Slice the warm potatoes in half and scoop the fluffy flesh into the bowl. Gently fold the ingredients together to maintain some texture, then use your hands to shape the mixture into 12 small, even patties.
Prepare three shallow bowls for breading: one with plain flour, one with the beaten eggs, and one with the breadcrumbs. Dredge each patty in the flour, dip into the egg, and finally roll in the breadcrumbs until fully coated. Place the crab cakes on a plate and refrigerate for 10 minutes to help them firm up.
While the crab cakes chill, prepare the tartare sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, dill, and tarragon. Set aside until ready to serve.
Ensure the oven is still at 200°C. Heat a generous glug of oil in a large non-stick frying pan over medium heat. Fry the crab cakes in batches for about 3 minutes on each side until golden and crisp. Transfer them to a baking sheet and bake for 8–10 minutes until heated through and perfectly cooked.
Arrange the warm crab cakes on a serving platter. Serve immediately with the herby tartare sauce for dipping and fresh lemon wedges on the side.
For the best texture, use panko breadcrumbs which provide a superior crunch compared to standard breadcrumbs. If you prefer a lighter version, you can spray the breaded cakes with oil and cook them entirely in the oven or an air fryer, though pan-frying first gives the best golden color.