Mini Crab Cakes

Mini crab cakes are crispy, golden bites packed with tender crab meat and savory seasonings. They’re elegant enough for special occasions yet simple enough for a quick appetizer. Served with a zesty dipping sauce or a fresh squeeze of lemon, these mini cakes make an irresistible addition to any party spread.

Why You’ll Love This Recipe

Mini crab cakes are the perfect finger food—bite-sized, flavorful, and easy to make ahead. They have a crunchy exterior and a moist, tender interior, bursting with fresh crab and subtle spices. These little gems are great for holiday parties, cocktail hours, or even as a seafood starter for dinner. Plus, they’re oven- or pan-fry-friendly and customizable to your taste.

ingredients

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

• Lump crab meat (picked over for shells)
• Egg
• Mayonnaise
• Dijon mustard
• Worcestershire sauce
• Old Bay seasoning
• Lemon juice
• Fresh parsley (chopped)
• Green onions (finely chopped)
• Panko breadcrumbs (plus extra for coating)
• Salt and pepper
• Olive oil or butter (for pan frying)
• Optional: hot sauce or cayenne pepper for extra heat

directions

this recipe

1. In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, green onions, and a bit of salt and pepper.
2. Fold in the panko breadcrumbs just until the mixture holds together. Avoid overmixing to preserve crab texture.
3. Using a spoon or small scoop, form the mixture into bite-sized patties (about 1.5 inches wide).
4. Lightly coat each mini crab cake with additional panko for extra crunch.
5. Chill the formed cakes in the refrigerator for at least 15 minutes to help them set.
6. Heat olive oil or butter in a skillet over medium heat. Fry the crab cakes for 2–3 minutes per side until golden brown and crisp.
7. Remove and drain on paper towels. Serve hot with lemon wedges or dipping sauce.

Servings and timing

This recipe makes about 20 mini crab cakes.
Prep time: 20 minutes
Chill time: 15 minutes
Cook time: 10 minutes
Total time: 45 minutes

Variations

• Baked version: Bake at 400°F for 12–15 minutes on a greased or parchment-lined tray for a lighter option.
• Spicy: Add hot sauce or cayenne to the mixture for a bold kick.
• Sauce pairing: Serve with remoulade, garlic aioli, tartar sauce, or chipotle mayo.
• Herb swap: Use dill or chives instead of parsley for a flavor twist.
• Gluten-free: Use gluten-free breadcrumbs or almond flour.

storage/reheating

Store leftover mini crab cakes in an airtight container in the refrigerator for up to 3 days.
To reheat:

• Oven: Bake at 350°F for 8–10 minutes until heated through.
• Skillet: Reheat over medium heat with a touch of oil until crispy.
• Air fryer: Heat at 375°F for 5–6 minutes.

Freezing: You can freeze uncooked or cooked mini crab cakes. Place on a tray to freeze individually, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes.

FAQs

Can I use canned crab meat?

Yes, but fresh lump crab meat offers better flavor and texture. Drain and pat canned crab dry before using.

Why are my crab cakes falling apart?

Too little binder (egg, mayo, breadcrumbs) or not enough chilling time can cause this. Be gentle when flipping them.

Can I bake these instead of frying?

Absolutely. Baking is a great low-fat option—just brush with oil and bake until golden.

What sauces go well with mini crab cakes?

Try remoulade, tartar sauce, lemon aioli, or even a simple squeeze of lemon juice.

Can I make these ahead of time?

Yes. Form and chill them up to a day in advance. Cook right before serving for best results.

What kind of crab meat is best?

Lump crab meat provides the best texture and flavor, but backfin or claw meat also works.

Are mini crab cakes freezer-friendly?

Yes. Freeze them cooked or uncooked and reheat as needed for a quick appetizer.

How do I keep them crispy?

Serve immediately after cooking, and don’t overcrowd the pan when frying to maintain crispness.

Can I add vegetables?

Finely diced red pepper or celery can be added for extra texture and flavor, but avoid watery veggies.

What should I serve with mini crab cakes?

Serve with dipping sauces, a simple salad, or other finger foods like shrimp cocktail or deviled eggs.

Conclusion

Mini crab cakes are a classic, flavorful appetizer that brings the taste of the coast to any occasion. With their crispy exterior and tender center, they’re sure to be a hit with guests. Easy to prep, adaptable to your tastes, and perfect for entertaining—this is one recipe you’ll keep coming back to.

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