Description
Mini crab cakes are a perfect bite-sized appetizer or snack. They’re crispy on the outside, tender on the inside, and packed with fresh crab flavor.
Ingredients
Scale
- 8 oz fresh lump crabmeat
- 1/4 cup breadcrumbs
- 1 egg
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- 1/2 tsp Old Bay seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 2 tbsp olive oil
Instructions
- Drain crabmeat and remove any shells.
- In a bowl, mix breadcrumbs, egg, mayonnaise, mustard, lemon juice, parsley, Old Bay, salt, and pepper.
- Gently fold in crabmeat.
- Shape into 12 small patties.
- Heat butter and oil in a skillet over medium heat.
- Cook crab cakes for 3-4 minutes per side until golden brown.
- Drain on paper towels.
- Serve warm with dipping sauce.
Notes
- Use fresh crabmeat for best results.
- Handle crab mixture gently to keep cakes tender.
- Chill for 30 minutes before cooking for firmer cakes.
- Can be made ahead and reheated in oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 85
- Sugar: 0.5g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 45mg
