Step 1: Prepare the Tartar Sauce : In a small bowl, mix together mayonnaise, chopped pickles, mustard, lemon juice, capers, and herbs. Season with salt and pepper to taste. Cover and refrigerate for at least 15 minutes to let the flavors meld.

Step 2: Prepare the Crab Cake Mixture : In a large mixing bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and the beaten egg. Add the crab meat and breadcrumbs. Gently fold everything together using a spatula — do not overmix, as you want to keep the crab chunks intact. Add parsley, salt, and pepper to taste. The mixture should be moist but hold together when formed into small cakes. If too wet, add a tablespoon more breadcrumbs.

Step 3: Shape the Mini Crab Cakes : Using your hands or a small scoop, form about 12–14 small patties, roughly 1½ inches wide. Place them on a parchment-lined tray and refrigerate for 20–30 minutes to firm up. (This helps prevent them from falling apart during cooking.)

Step 4: Cook the Crab Cake : Option 1 – Pan Frying (for classic crispiness): Heat olive oil or butter in a large skillet over medium heat. Cook the crab cakes in batches for 3–4 minutes per side until golden brown and crisp. Remove and drain on paper towels. Option 2 – Baking (for lighter version): Preheat oven to 200°C (400°F). Brush the mini crab cakes lightly with oil and place on a parchment-lined baking sheet. Bake for 10–12 minutes, flipping halfway through, until golden and heated through.

Step 5: Serve : Serve hot with the chilled tartar sauce and fresh lemon wedges. Garnish with extra herbs or microgreens for presentation.