Mini Crab Cakes

Picture this: a sunny afternoon, the tantalizing aroma of crispy crab cakes wafting through the air, and the sound of laughter as friends gather around the table. Mini crab cakes are the perfect addition to any gathering, whether it’s an elegant cocktail party or a casual family get-together. These little bites of heaven are packed with delicious crab meat and seasoned to perfection, making them a crowd-pleaser every time. So roll up your sleeves and let’s dive into this scrumptious recipe for Mini Crab Cakes that will have your guests begging for the recipe!

Why It Works Every Time

The secret to making perfect Mini Crab Cakes lies in the balance of flavors and textures. Using a combination of lump crab meat and shredded crab ensures a delightful mix of tenderness and bite. The addition of Dijon mustard and Old Bay seasoning brings out the natural sweetness of the crab while adding a hint of zest. Plus, the crispy coating from the bread crumbs creates that irresistible crunch. With a few simple steps, you’ll have mini crab cakes that are nothing short of a culinary masterpiece!

What You’ll Need

• 3 tablespoons unsalted butter
• 1/4 cup onion, finely chopped
• 2 tablespoons parsley leaves, chopped
• 1 lb (500g) cooked lump crab meat, or Dungeness crab meat, drained of any liquid (with 1/2 shredded and 1/2 lump meat)
• 1/4-1/2 cup fine dry bread crumbs
• 1 tablespoon all-purpose flour
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 egg
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon paprika powder
• 1 teaspoon Old Bay seasoning
• Salt and pepper, to taste

Hardware & Gadgets

• Mixing bowl: For combining all the ingredients seamlessly.
• Skillet: A non-stick skillet works best for frying the crab cakes to golden perfection.
• Spatula: For flipping the cakes without breaking them.
• Measuring cups and spoons: To ensure accurate ingredient portions.
• Cookie sheet: For keeping the mini crab cakes warm in the oven if making in batches.

Mini Crab Cakes Made Stepwise

Step 1: Sauté the Onions

Begin by melting the unsalted butter in a skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until they are soft and translucent. This step adds a lovely depth of flavor to your mini crab cakes.

Step 2: Combine the Ingredients

In a large mixing bowl, combine the sautéed onions with the chopped parsley, lump crab meat, and shredded crab meat. Gently fold in the fine dry bread crumbs, all-purpose flour, mayonnaise, Dijon mustard, egg, Worcestershire sauce, paprika powder, Old Bay seasoning, and a pinch of salt and pepper. Be careful not to overmix; you want to keep the lumps of crab intact for texture.

Step 3: Form the Cakes

Using your hands, form the mixture into small patties, about the size of a golf ball and then flatten them slightly. This will help them cook evenly.

Step 4: Cook the Crab Cakes

Heat a bit of oil in your skillet over medium heat. Once hot, carefully add the mini crab cakes to the skillet. Cook for about 3-4 minutes on each side or until they are golden brown and crispy. If you’re making a large batch, consider keeping the cooked crab cakes warm on a cookie sheet in the oven while you finish the rest.

Step 5: Serve and Enjoy

Once cooked, transfer the mini crab cakes to a serving platter. They can be served plain or with a delightful dipping sauce, such as Shrimp Dipping Sauce, for an extra burst of flavor.

Health-Conscious Tweaks

• Use whole wheat bread crumbs instead of fine dry bread crumbs for added fiber.
• Swap out mayonnaise for Greek yogurt for a lighter option.
• For a gluten-free version, use gluten-free bread crumbs.
• Reduce butter by using olive oil for sautéing the onions.

Troubleshooting Tips

• If your crab cakes are falling apart, consider adding a bit more bread crumbs or flour to help bind the mixture.
• For a bit of spice, add finely chopped jalapeños or a dash of hot sauce to the mixture.
• If they are too dry, a splash of lemon juice or a bit more mayonnaise can help add moisture.
• Make sure your oil is hot enough before adding the crab cakes to ensure they fry properly and get that crispy texture.

Storage & Reheat Guide

Leftover mini crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side to restore their crispiness.

Mini Crab Cakes FAQs

Can I freeze mini crab cakes?

Yes! You can freeze uncooked mini crab cakes for up to 3 months. Place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container. Cook from frozen, adding a few extra minutes to the cooking time.

What type of crab meat should I use?

Using lump crab meat or Dungeness crab meat is ideal for these mini crab cakes. It provides a sweet flavor and a nice texture. However, feel free to use any cooked crab meat that you have on hand.

Can I make mini crab cakes ahead of time?

Absolutely! You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. Just form the cakes and cook them when you’re ready to serve.

What can I serve with mini crab cakes?

Mini crab cakes pair wonderfully with a variety of dipping sauces. Consider serving them with a fresh lemon aioli or the Truffle Oil Deviled Eggs An Elegant Twist On A Classic Appetizer for an elegant touch.

Next Steps

Now that you’ve mastered the art of making Mini Crab Cakes, it’s time to get creative! Experiment with different sauces and sides to make this dish your own. Whether serving them at a party or enjoying them as a cozy weeknight meal, these mini crab cakes are sure to impress. Get ready to savor every last bite!

Mini Crab Cakes

These Mini Crab Cakes are a crowd-pleasing delight! Crispy, flavorful, and perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons unsalted butter melted
• 1/4 cup onion finely chopped
• 2 tablespoons parsley leaves chopped
• 1 lb cooked lump crab meat or Dungeness crab meat, drained of any liquid (with 1/2 shredded and 1/2 lump meat)
• 1/4-1/2 cup fine dry bread crumbs
• 1 tablespoon all-purpose flour
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 whole egg
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon paprika powder
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste

Equipment

• Mixing Bowl
• Skillet
• Spatula
• Measuring cups and spoons
• Cookie Sheet

Method

 

1. Begin by melting the unsalted butter in a skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until they are soft and translucent.
2. In a large mixing bowl, combine the sautéed onions with the chopped parsley, lump crab meat, and shredded crab meat. Gently fold in the fine dry bread crumbs, all-purpose flour, mayonnaise, Dijon mustard, egg, Worcestershire sauce, paprika powder, Old Bay seasoning, and a pinch of salt and pepper.
3. Using your hands, form the mixture into small patties, about the size of a golf ball and then flatten them slightly.
4. Heat a bit of oil in your skillet over medium heat. Once hot, carefully add the mini crab cakes to the skillet. Cook for about 3-4 minutes on each side or until they are golden brown and crispy.
5. Once cooked, transfer the mini crab cakes to a serving platter. They can be served plain or with a delightful dipping sauce.

Notes

• Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
• Feel free to customize with different herbs or spices for added flavor.