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.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 24

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

Directions

Step 1

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.

Step 2

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.

Step 3

Using a spatula or clean hands, gently combine the mixture until just mixed. Do not overwork the mixture to maintain a light texture.

Step 4

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.

Step 5

In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and begins to bubble.

Step 6

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.

Step 7

Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.

Step 8

Repeat with the remaining crab cakes, adding more butter and oil to the skillet as needed.

Step 9

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

Serving size	682.1 grams (682.1g)

Amount per serving	% Daily Value*
Calories	1369

Total Fat 97.10g	124%
Saturated Fat 23.80g	119%
Polyunsaturated Fat 2.00g
Cholesterol 581mg	194%
Sodium 3036mg	132%
Total Carbohydrate 35.00g	13%
Dietary Fiber 1.30g	5%
Total Sugars 2.90g
Protein 90.80g	182%

Vitamin D 72IU	360%
Calcium 388mg	30%
Iron 7mg	40%
Potassium 1813mg	39%

*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.

Source of Calories

Fat: 63.5%

Protein: 26.4%

Carbs: 10.2%