Mini Crab Cakes

Mini Crab Cakes are a delicious seafood appetizer featuring a crispy golden-brown exterior with a tender and flavorful crab-filled center. These bite-sized cakes are made with lump crab meat, breadcrumbs, and a blend of seasonings, then pan-fried to perfection. Served with a creamy tartar sauce and fresh lemon wedges, they’re an elegant yet easy dish perfect for any occasion.

For the Crab Cakes

8 oz lump crab meat (picked over for shells)

½ cup panko breadcrumbs (plus extra for coating)

1 large egg

2 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp Old Bay seasoning

½ tsp garlic powder

½ tsp onion powder

1 tbsp fresh lemon juice

1 tbsp fresh parsley (chopped)

1 tbsp finely diced red bell pepper (optional for added texture)

Salt and pepper to taste

2 tsp vegetable oil (for frying)

For the Tartar Sauce

½ cup mayonnaise

1 tbsp Dijon mustard

1 tbsp relish or finely chopped pickles

1 tsp lemon juice

½ tsp garlic powder

Salt and pepper to taste

For Garnish

Fresh parsley

Lemon wedges

Make the Crab Cake Mixture

Prepare the Crab Mixture:
- In a large bowl, gently mix the crab meat, panko breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, lemon juice, parsley, and diced red bell pepper (if using).
Form the Cakes:
- Shape the mixture into small patties, about 1 ½ inches in diameter.
- Lightly coat each crab cake with extra panko breadcrumbs for added crispiness.
Chill the Cakes:
- Place the crab cakes on a plate and refrigerate for 15-30 minutes to help them hold their shape.

Make the Tartar Sauce

Mix Ingredients:
- In a small bowl, whisk together mayonnaise, Dijon mustard, relish, lemon juice, garlic powder, salt, and pepper.
Chill:
- Refrigerate until ready to serve to enhance the flavors.

Cook the Crab Cakes

Heat the Oil:
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
Pan-Fry the Crab Cakes:
- Cook the crab cakes in batches for 2-3 minutes per side, or until golden brown and crispy.
Drain Excess Oil:
- Transfer the cooked crab cakes to a paper towel-lined plate.

Serving Suggestions

Plate the Crab Cakes:
- Arrange on a serving platter.
Garnish:
- Sprinkle with fresh parsley and serve with lemon wedges.
Serve with Sauce:
- Offer the creamy tartar sauce on the side for dipping.

Pro Tips

Extra Crispy Option: Bake at 400°F (200°C) for 12-15 minutes instead of frying.
Make Ahead: Prepare the crab cakes a day in advance and refrigerate until ready to cook.
Air Fryer Option: Air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.

Print Options:

Mini Crab Cakes