Description
These Mini Crab Cakes are deliciously crispy on the outside and tender on the inside, packed with flavorful lump crab meat and subtle seasonings. Perfect as bite-sized appetizers for any gathering, they can be pan-fried to golden perfection or baked for a lighter option. Serve warm with lemon wedges and your favorite dipping sauce for a crowd-pleasing seafood treat.
Ingredients
Scale
Crab Cake Mixture
- 8 ounces lump crab meat (picked over for shells)
- 1/3 cup breadcrumbs (panko or regular)
- 1 egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 green onion (finely chopped)
- Salt and black pepper to taste
For Cooking
- 2 tablespoons olive oil or butter (for frying)
Instructions
- Mix Crab Cake Ingredients: In a large bowl, gently combine the lump crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, chopped parsley, and finely chopped green onion. Season with salt and black pepper to taste. Mix just until combined to avoid breaking up the crab meat.
- Form Mini Patties: Scoop about one heaping tablespoon of the mixture and shape it into small patties. You should get approximately 12 mini crab cakes. Arrange the formed patties on a plate, then chill in the refrigerator for 15 to 30 minutes. This step helps the crab cakes hold their shape during cooking.
- Pan-Fry Crab Cakes: Heat the olive oil or butter in a skillet over medium heat. Cook the crab cakes in batches, frying each side for 2 to 3 minutes or until they are golden brown and cooked through. Once cooked, transfer the crab cakes to a paper towel–lined plate to drain excess oil.
- Serve: Serve the mini crab cakes warm, accompanied by lemon wedges and your preferred dipping sauce such as remoulade or tartar sauce.
Notes
- For a lighter alternative, bake the crab cakes on a parchment-lined baking sheet at 400°F (200°C) for 12 to 15 minutes, flipping them halfway through to ensure even cooking.
- You can prepare these crab cakes ahead of time and freeze the uncooked patties for quick and easy appetizers later.
