Mini Crab Cakes
My mini crab cakes recipe delivers the perfect bite-sized combination of crispy, golden perfection and tender, flavorful crab meat. They’re easy to make, incredibly delicious, and ideal for any occasion!
Love seafood appetizers? Try my crab-stuffed mushrooms, shrimp cocktail, garlic butter scallops, and baked coconut shrimp next.
If you’re searching for an elegant yet easy-to-make seafood dish, these mini crab cakes are just what you need. They’re light, crispy, and packed with fresh crab flavor, making them perfect for appetizers, party platters, or even a quick meal. Serve them with your favorite dipping sauce, and watch them disappear in minutes!
Why I Love This Recipe?
✔ Crispy and golden perfection – These mini crab cakes have a delightfully crisp exterior while staying tender and flavorful inside. Each bite is packed with the fresh, delicate taste of crab!
✔ A seafood lover’s dream – If you love seafood, this recipe is a must-try. The Old Bay seasoning, Dijon mustard, and fresh lemon juice enhance the natural sweetness of the crab.
✔ Perfect for any occasion – Whether you’re serving them as an appetizer for a fancy dinner party, a game-day snack, or a weekend brunch, these bite-sized crab cakes always impress.
✔ Make-ahead friendly – You can prep the mixture in advance, shape the patties, and refrigerate them until you’re ready to cook—perfect for busy days!
✔ Quick and easy – These mini crab cakes take just 10 minutes to cook, making them an effortless yet impressive dish.
✔ Versatile cooking methods – Whether you pan-fry, bake, air-fry, or broil them, these crab cakes turn out deliciously crispy every time.
Ingredients Needed
To make these crispy mini crab cakes, you’ll need:
✔ Lump crab meat – The star of the show! Fresh or canned works, but fresh gives the best flavor.
✔ Breadcrumbs – Helps bind the crab cakes together while keeping them light.
✔ Mayonnaise – Adds creaminess and moisture.
✔ Dijon mustard – Gives a slight tang and enhances the flavor.
✔ Worcestershire sauce – Deepens the umami taste.
✔ Old Bay seasoning – A must-have for classic crab cakes!
✔ Egg – Helps hold everything together.
✔ Parsley – Fresh and vibrant.
✔ Green onions – Adds a subtle oniony bite.
✔ Lemon juice – Brightens up the flavors.
✔ Butter & oil – For frying to crispy perfection.
How to Make Mini Crab Cakes?
Step 1 – Prepare the mixture
In a bowl, gently mix together crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, parsley, green onions, and lemon juice. Stir until just combined.
Step 2 – Shape into cakes
Scoop about 1-2 tablespoons of the mixture and gently shape into small patties. Place them on a tray and chill for at least 30 minutes to help them hold their shape.
Step 3 – Pan-fry until golden
Heat butter and oil in a skillet over medium heat. Cook the crab cakes for about 2-3 minutes per side until golden brown and crispy.
Step 4 – Serve with sauce
Enjoy warm with tartar sauce, lemon wedges, or a spicy remoulade!
Alternative Cooking Methods
🔹 Baked – Preheat oven to 400°F (200°C). Place crab cakes on a lined baking sheet and bake for 15-18 minutes, flipping halfway.
🔹 Air-Fried – Lightly spray crab cakes with oil and air fry at 375°F (190°C) for 8-10 minutes, flipping once.
🔹 Broiled – Place on a baking sheet and broil for 3-5 minutes per side until crispy.
Vishal’s Recipe Tips
✅ Use fresh crab meat – If possible, avoid imitation crab meat, as it won’t have the same texture or flavor.
✅ Don’t overmix – Gently fold the ingredients together to keep the mixture light and airy.
✅ Chill before cooking – This helps prevent the crab cakes from falling apart.
✅ Use a mix of butter and oil – Butter adds flavor, while oil prevents burning.
✅ Small batches – Avoid overcrowding the pan to get that perfect golden crust.
Storage Instructions
Refrigerate: Store leftover crab cakes in an airtight container in the fridge for up to 3 days.
Freeze: Place cooked and cooled crab cakes in a freezer-safe bag and freeze for up to 2 months.
Reheat: Warm in a skillet over medium heat or bake at 350°F (175°C) for 10 minutes. Air frying at 350°F for 5 minutes also works great!
Frequently Asked Questions
❓ Can I use canned crab meat?
Yes! Just make sure to drain it well and remove any excess moisture before mixing.
❓ How do I prevent crab cakes from falling apart?
Chilling the mixture before cooking and not overmixing will help keep them firm.
❓ Can I make them ahead of time?
Absolutely! Shape the crab cakes and refrigerate them overnight. Cook when ready.
❓ What dipping sauces go well with crab cakes?
Tartar sauce, lemon aioli, spicy mayo, or even a simple squeeze of lemon juice!
More Skillet Seafood Recipes to Try
🔥 Garlic Butter Shrimp – Quick, easy, and loaded with flavor!
🔥 Pan-Seared Salmon – Crispy skin and flaky inside!
🔥 Lemon Garlic Tilapia – Light, fresh, and perfect for weeknights.
🔥 Crispy Fish Tacos – A must-try for taco lovers!
Mini crab cakes are a simple yet impressive appetizer that never fails to impress. They’re crispy, golden, and packed with juicy crab flavor—perfect for parties, brunch, or a fancy snack. Try them today, and let me know what you think!
