Description
These Mini Crab Cakes are golden, crispy, and packed with tender crab meat. Perfect as an appetizer, snack, or main course, they’re quick to make and absolutely delicious with any dipping sauce.
Ingredients
1 pound lump crab meat (drained and checked for shells)
1/2 cup breadcrumbs (Panko or regular)
1/4 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
Instructions
1. In a large bowl, mix crab meat, breadcrumbs, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, salt, and pepper. Stir gently to keep the crab lumps intact.
2. Shape the mixture into 1 1/2-inch mini patties and place them on parchment paper.
3. Refrigerate for 15–20 minutes to firm up the texture.
4. Heat butter and olive oil in a skillet over medium heat. Cook the crab cakes in batches for 2–3 minutes on each side until golden brown.
5. Transfer to paper towels to drain excess oil and serve warm with lemon wedges or dipping sauce.
Notes
Refrigerate leftovers for up to 3 days. Reheat in the oven or air fryer for crispiness. You can freeze uncooked crab cakes for up to 2 months. Serve with tartar sauce, aioli, or spicy mayo.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: 90
- Sugar: 0.5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 35mg