Mini Crab Cakes
These Mini Crab Cakes are the ultimate bite-sized seafood appetizer, perfect for entertaining or an elegant dinner party starter. Made with succulent lump crab meat, these golden, pan-fried patties are infused with the bold flavors of Old Bay seasoning, Dijon mustard, and a hint of fresh lemon juice. The light and crispy panko breadcrumbs provide the perfect contrast to the tender crab, while fresh parsley adds a touch of herbaceous brightness. Quick and easy to prepare in just 35 minutes, this recipe yields 24 perfectly portioned cakes that are ideal for sharing. Serve them warm with a dollop of tangy tartar sauce or a squeeze of lemon for a crowd-pleasing snack that’s both light and indulgent. Keywords: Mini Crab Cakes, seafood appetizer, lump crab meat, pan-fried crab cakes, easy crab recipe, party appetizers, Old Bay seasoning.
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Recipe Information
Ingredients
- 1 pound lump crab meat
- 0.5 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
- 1 large egg
- 2 tablespoons unsalted butter (for cooking)
- 1 tablespoon olive oil (for cooking)
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, gently pick over the crab meat to remove any shells or cartilage, being careful not to break up the lumps of crab too much.
Add the panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, egg, salt, and pepper to the bowl with the crab meat.
Using a spatula or clean hands, gently combine the mixture until just mixed. Do not overwork the mixture to maintain a light texture.
Scoop a small portion of the mixture (approximately 1 1/2 tablespoons) and form it into a small patty. Repeat with the remaining mixture to create 24 mini crab cakes.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and begins to bubble.
Working in batches, add the crab cakes to the skillet, leaving space between them to avoid overcrowding. Cook for 2-3 minutes on each side, or until golden brown and crispy.
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Repeat with the remaining crab cakes, adding more butter and oil to the skillet as needed.
Serve the mini crab cakes warm with your choice of dipping sauce, such as tartar sauce, remoulade, or a squeeze of fresh lemon.
Nutrition Facts
Calories |
60 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.2 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
