Print

Mini Crab Cakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

Instructions

  1. In a large bowl, combine crab meat, mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, Old Bay seasoning, parsley, green onions, salt, and pepper.
  2. Gently fold in the breadcrumbs until the mixture just holds together. Do not overmix.
  3. Form mixture into small patties about 1.5 inches wide.
  4. Place on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
  5. 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.
  6. 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.
  7. 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

Find it online: https://thefamilycooking.com/mini-crab-cakes/