Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
"Mini crab cakes arranged on a platter, golden brown and crispy, garnished with fresh parsley and lemon wedges, served alongside a creamy dipping sauce in a small bowl."

Mini Crab Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: larderecipes
  • Prep Time: https://chatgpt.com/g/g-pNWGgUYqS-webpilot/c/677818ba-80c4-8006-93e3-523ed4e80839#:~:text=PrepTime20minutes(mixingandshaping)
  • Cook Time: Chill Time: 30 minutes (to help the cakes hold their shape)
  • Total Time: Cook Time: 10–15 minutes (depending on the cooking method: frying or baking)

Ingredients

  • Crab Meat: 1 pound of lump crab meat (fresh or canned, drained well).
  • Breadcrumbs: 1/2 cup of panko or traditional breadcrumbs.
  • Egg: 1 large egg, beaten.
  • Mayonnaise: 1/4 cup for moisture and binding.
  • Dijon Mustard: 1 teaspoon for a subtle tang.
  • Worcestershire Sauce: 1 teaspoon for depth of flavor.
  • Old Bay Seasoning: 1 teaspoon for that classic Maryland-style taste.
  • Parsley: 2 tablespoons, chopped, for freshness.
  • Salt and Pepper: To taste.

Optional Additions for Unique Flavors

  • Lemon Juice: 1 tablespoon for a citrusy zing.
  • Cayenne Pepper: A pinch for a hint of spice.
  • Green Onions: 2 tablespoons, finely chopped, for extra flavor.
  • Bell Pepper: 2 tablespoons, finely diced, for a slight crunch and color.

For Cooking

  • Cooking Oil: 2–3 tablespoons (vegetable or canola oil for frying).
  • Butter: 1 tablespoon (optional, for enhanced flavor when frying).

Instructions

  • Prepare the Crab Mixture
    • In a large mixing bowl, gently combine the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice (if using).
    • Season with salt and pepper to taste. Be careful not to overmix, as you want to keep the crab meat’s delicate texture intact.
  • Shape the Cakes
    • Using your hands or a small scoop, portion the mixture into small balls (about 2 tablespoons each). Flatten them gently into round, mini patties.
    • Place the patties on a baking sheet lined with parchment paper and refrigerate for 30 minutes to help them hold their shape during cooking.
  • Choose Your Cooking Method
    • To Fry: Heat oil in a skillet over medium heat. Add a small pat of butter for added flavor if desired. Fry the crab cakes for 2–3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.
    • To Bake: Preheat your oven to 375°F (190°C). Place the crab cakes on a greased baking sheet and bake for 12–15 minutes, flipping halfway through. For a crispier texture, broil for 1–2 minutes at the end.
  • Serve
    • Serve the mini crab cakes warm with your choice of dipping sauces, such as tartar sauce, spicy remoulade, or lemon aioli. Garnish with fresh parsley and lemon wedges for presentation.
  • Enjoy
    • Pair with a light side dish like a fresh salad or roasted vegetables for a complete appetizer spread.

Nutrition

  • Serving Size: 1 mini crab cake
  • Calories: 65 kcal
  • Sugar: 0.5 g
  • Sodium: 150 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 0.2 g
  • Protein: 5 g
  • Cholesterol: 25 mg

Did you make this recipe?

Find it online: https://www.larderecipes.com/mini-crab-cakes-guide/