Description
Mini crab cakes are crispy, golden bite-sized delights packed with tender crab meat and savory seasonings, perfect for appetizers or party platters.
Ingredients
Units
Scale
- 1 lb lump crab meat, drained and picked over
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/4 cup finely chopped green onions
- 2 tbsp chopped parsley
- 1/2 tsp Old Bay seasoning
- Salt and pepper to taste
- 2 tbsp vegetable oil (for frying)
Instructions
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, green onions, parsley, Old Bay seasoning, salt, and pepper. Mix gently until just combined.
- Form the mixture into 1 1/2-inch mini patties (about 20-24 pieces).
- Place on a baking sheet and refrigerate for at least 15 minutes to firm up.
- Heat vegetable oil in a skillet over medium heat.
- Fry crab cakes in batches for 2-3 minutes per side or until golden brown and heated through.
- Drain on paper towels and serve warm with tartar sauce or lemon wedges.
Notes
- For a healthier version, bake at 400°F (200°C) for 12–15 minutes instead of frying.
- Use panko for extra crispiness.
- Can be made ahead and reheated in the oven.
Nutrition
- Serving Size: 1 crab cake
- Calories: 80
- Sugar: 0g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 35mg