Name: Mini Crab Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 8 oz lump crab meat (fresh or canned, well-drained); 2 tbsp mayonnaise; 1 tsp Dijon mustard; 1 egg; 1 tbsp lemon juice; 1 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 1 tbsp fresh parsley, chopped; 1 tbsp green onions, finely chopped (optional); Salt and pepper, to taste; 1/3 cup panko or regular breadcrumbs; Oil or butter for frying (if pan-frying)

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Why You’ll Love This Recipe

Mini Crab Cakes are elegant yet easy to make, making them ideal for holidays, special occasions, or casual gatherings. Their crispy texture and flavorful interior make them irresistible, and their small size makes them perfect for dipping and sharing. They can be baked or pan-fried, and they freeze well for make-ahead convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lump crab meat (fresh or canned, well-drained)
Mayonnaise
Dijon mustard
Egg
Lemon juice
Worcestershire sauce
Old Bay seasoning (or seafood seasoning of choice)
Fresh parsley (chopped)
Green onions (optional)
Salt and pepper
Panko or regular breadcrumbs
Oil or butter for frying (if pan-frying)

Directions

In a large bowl, combine crab meat, mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, Old Bay seasoning, parsley, green onions, salt, and pepper.
Gently fold in the breadcrumbs until the mixture holds together. Avoid overmixing to keep the crab texture intact.
Form the mixture into small patties, about 1.5 inches wide.
Place patties on a parchment-lined tray and chill for at least 30 minutes to help them hold their shape.
To pan-fry: Heat a skillet with a thin layer of oil over medium heat. Cook crab cakes for 2–3 minutes per side until golden brown.
To bake: Preheat oven to 400°F (200°C). Place cakes on a greased or parchment-lined baking sheet and bake for 12–15 minutes, flipping halfway through.
Let cool slightly and serve with your favorite dipping sauce, such as tartar, remoulade, or aioli.

Servings and timing

This recipe makes about 16 mini crab cakes.
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 12–15 minutes
Total Time: 1 hour

Variations

Spicy Kick: Add a dash of hot sauce, cayenne pepper, or chopped jalapeños.
Herb Upgrade: Try dill, chives, or cilantro for added flavor.
Low-Carb: Substitute breadcrumbs with crushed pork rinds or almond flour.
Southern Style: Add a touch of cornmeal and a sprinkle of Cajun seasoning.
Cheesy Twist: Add a bit of shredded parmesan or sharp cheddar to the mix.

Storage/Reheating

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 350°F (175°C) for 8–10 minutes or until heated through. For best results, avoid microwaving, as it can make them soggy.
To freeze, place uncooked or cooked crab cakes on a tray until solid, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the fridge before cooking or reheating.

FAQs

What kind of crab meat is best for mini crab cakes?

Lump crab meat offers the best texture and flavor, but claw meat or a blend can also be used.

Can I use canned crab meat?

Yes, just be sure to drain it thoroughly and pick through for any shells.

Do I need to chill the crab cakes before cooking?

Yes, chilling helps them firm up and hold their shape during cooking.

Can I bake instead of fry them?

Absolutely. Baking is a healthier option and still gives a crispy exterior.

What dipping sauces go well with crab cakes?

Tartar sauce, remoulade, lemon aioli, or a spicy mayo all pair wonderfully.

Can I make these ahead of time?

Yes, you can prepare and chill them up to a day in advance or freeze them for longer storage.

How do I keep them from falling apart?

Use just enough binder (egg and breadcrumbs) and chill the cakes before cooking.

Are these gluten-free?

To make them gluten-free, use gluten-free breadcrumbs and check the labels on other ingredients.

Can I make these larger?

Yes, simply shape them into larger patties and adjust the cooking time accordingly.

What can I serve with mini crab cakes?

Serve with a light salad, coleslaw, or on a platter with lemon wedges and dipping sauces.

Conclusion

Mini Crab Cakes are a delightful seafood treat that’s easy to prepare and perfect for entertaining. Crispy on the outside and tender on the inside, they deliver classic crab cake flavor in a party-friendly format. Whether baked or fried, served warm or at room temperature, these mini bites are sure to impress.

Mini Crab Cakes

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Mini Crab Cakes are bite-sized, flavorful patties made with tender crab meat, seasonings, and a crisp golden crust. They’re perfect as appetizers or party snacks and can be baked or pan-fried to perfection.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 16 mini crab cakes
Category: Appetizer
Method: Pan-Fried or Baked
Cuisine: American

Instructions

In a large bowl, combine crab meat, mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, Old Bay seasoning, parsley, green onions, salt, and pepper.
Gently fold in the breadcrumbs until the mixture just holds together. Do not overmix.
Form mixture into small patties about 1.5 inches wide.
Place on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
To pan-fry: Heat oil or butter in a skillet over medium heat. Cook crab cakes for 2–3 minutes per side until golden brown.
To bake: Preheat oven to 400°F (200°C). Place crab cakes on a greased or parchment-lined baking sheet and bake for 12–15 minutes, flipping halfway through.
Let cool slightly and serve with dipping sauces such as tartar, aioli, or remoulade.

Notes

Chilling the patties helps prevent them from falling apart during cooking.
Use fresh or canned crab meat, but ensure it is well-drained and shell-free.
To freeze, arrange uncooked patties on a tray until solid, then transfer to a freezer-safe container.
Reheat baked crab cakes in the oven for best texture—avoid microwaving.

Nutrition

Serving Size: 2 crab cakes
Calories: 130
Sugar: 0g
Sodium: 310mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 9g
Cholesterol: 65mg