Description
These Mini Crab Cakes are a delicious and easy-to-make seafood appetizer perfect for parties or casual dinners. Made with lump crab meat, flavored with Old Bay seasoning, and cooked to golden perfection on the stovetop, they offer a crispy exterior and tender inside. Serve them warm with your favorite dipping sauces for an irresistible treat.
Ingredients
Scale
Crab Cake Mixture
- 1/2 pound lump crab meat (shells removed)
- 1/3 cup breadcrumbs (panko or regular)
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped green onion
- 1 teaspoon lemon juice
- Salt and pepper to taste
For Cooking
- 2 tablespoons olive oil (for cooking)
Instructions
- Mix Ingredients: In a medium bowl, gently combine the lump crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onion, lemon juice, salt, and pepper. Be careful to mix gently to avoid breaking up the crab meat too much.
- Form Patties: Shape the mixture into 12 small patties, each about 1 1/2 inches wide. Place the patties on a plate, cover, and refrigerate for 15–30 minutes. Chilling helps the cakes hold together during cooking.
- Heat Oil: Heat 2 tablespoons of olive oil in a skillet over medium heat, ensuring the oil coats the pan evenly.
- Cook Crab Cakes: Cook the crab cakes in batches, placing them carefully in the hot skillet. Fry each side for 3–4 minutes or until they turn golden brown and are cooked through.
- Drain and Serve: Remove the cooked crab cakes from the skillet and drain them on a paper towel-lined plate to absorb excess oil. Serve warm, accompanied by your favorite dipping sauces such as tartar sauce, lemon aioli, or remoulade.
Notes
- Chilling the crab cakes before cooking helps them maintain their shape and prevents falling apart.
- For a lighter alternative, bake the crab cakes at 375°F (190°C) for 15–18 minutes instead of frying.
- Serve with tartar sauce, lemon aioli, or remoulade for enhanced flavor.
