Easy Mini Crab Cakes Recipe
Mini Crab Cakes are a delightful appetizer that combines tender, fresh lump crab meat with a crispy golden crust. Perfect for any gathering or cozy night in, these bite-sized treats are easy to prepare and bursting with flavor. With a quick baking method, you can serve them warm alongside tangy tartar sauce or a zesty dip of your choice. Ideal for parties, these versatile cakes can also be paired with salads or served as a light main dish. Impress your guests with this simple yet elegant seafood dish that never fails to please.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 10 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
Ingredients
Scale
- 1 pound fresh lump crab meat
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup finely chopped green onions
- 1 tablespoon fresh parsley, chopped
- 1 egg, beaten
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, gently mix crab meat, breadcrumbs, mayonnaise, mustard, Worcestershire sauce, green onions, parsley, beaten egg, salt, and pepper until just combined.
- Form the mixture into small patties (about two inches wide) and refrigerate for at least 30 minutes to firm up.
- Heat oil in a skillet over medium heat. Cook the patties for about 3–4 minutes on each side until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil before serving.
Notes
- For firmer cakes that hold their shape better during cooking, chilling the mixture is essential.
- Feel free to add spices like Old Bay seasoning for an extra kick.
- To make gluten-free Mini Crab Cakes, substitute regular breadcrumbs with gluten-free options.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 0g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 60mg