Description
These Mini Crab Cakes are perfect little bites of deliciousness, packed with lump crab meat and flavorful seasonings. Easy to make and impressive to serve, they are sure to be a hit at any gathering.
Ingredients
Scale
Crab Cakes:
- 8 ounces lump crab meat (picked over for shells)
- ¼ cup mayonnaise
- 1 egg (lightly beaten)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon garlic powder
- ¼ cup finely chopped green onions
- 2 tablespoons finely chopped red bell pepper
- ⅓ cup panko breadcrumbs (plus extra for coating)
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter (for cooking)
- Lemon wedges and tartar sauce for serving (optional)
Instructions
- Mix Ingredients: In a medium bowl, gently combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, green onions, red bell pepper, and panko breadcrumbs. Season with salt and pepper.
- Form Patties: Shape the mixture into 12 small patties, coat with panko, and refrigerate for 15–20 minutes.
- Cook: Heat oil in a skillet, cook crab cakes in batches for 2–3 minutes per side until golden brown and heated through.
- Serve: Serve warm with lemon wedges and tartar sauce.
Notes
- You can bake the mini crab cakes at 400°F (200°C) for 12–15 minutes for a lighter version.
- Substitute Greek yogurt for mayo to reduce fat.
- These make perfect party bites and can be prepped ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mini crab cake
- Calories: 80
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 40 mg
