Mini Crab Cakes (Canned Crab Recipe)
User Reviews
5.0
3 reviews
Excellent
Mini Crab Cakes (Canned Crab Recipe)
Report
This delicious canned crab recipe is for easy mini crab cakes! Serve them with a spicy yogurt sauce as tapas or hors d’oeuvres.
Share:
Ingredients
Crab Cakes:
- 4 ounce can crab meat, drained
- ½ cup plain yogurt (whole milk)
- ½ cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 twigs fresh thyme
- 3 teaspoons Old Bay seasoning
- 1 egg
Spicy Yogurt Sauce:
- ½ cup plain yogurt (whole milk)
- 1 tablespoons Dijon mustard
- 1 tablespoon capers
- 1 tablespoon capers brine (from capers jar)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cayenne powder, to taste
Add to Shopping List
Instructions
- Remove drained crab from tin, and place in a mixing bowl. Add remaining crab cake ingredients to the bowl.
- Gently mix all the ingredients together with a fork. Mix until incorporated, and then stop. (Do not use a blender or food processor for this step, because you don't want to purée the fish.)
- Use a 1 TB measuring spoon (or another small scoop) and scoop the fish cake mix into small balls.
- One by one, roll the balls in your hands, and then flatten into small patties 2" across, and about ½" thick. You should end up with 12 - 14 patties, depending on the size of your scoop.
- Set patties on a rimmed baking sheet.
- Refrigerate patties for about 30 minutes.
- While the crab cakes chill, mix together all the ingredients for the yogurt sauce. Make sure to taste as you add the cayenne and salt-- use more or less as desired. Put sauce in the refrigerator until it's time to serve.
- Move oven rack to the top 3rd of the oven (or about 6" from the broiler). Broil 5 minutes, flip, and broil 3-5 minutes more, until crab cakes are dark and golden.
- Remove cakes from pan immediately. Serve while still hot with the yogurt sauce.
- Leftovers:Store leftover patties in the fridge, and use within 1-2 days. Use the sauce within a week.Make Ahead + Freeze: Let crab cakes cool, and then wrap individually and tightly with wax paper, plastic wrap, or foil. Store in an air-tight container in the freezer, and use within three months. To reheat, simply unwrap and broil again. Cook until golden, about 5-6 minutes per side, or until the cakes are hot.Sauce should not be frozen.
Notes
- Serving size for nutrition calculations is 1 fish cake per person.
- Alternately, make larger 4" patties and serve as a main course.
Nutrition Information
Show Details
Calories
51kcal
(3%)
Carbohydrates
3g
(1%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
16mg
(5%)
Sodium
267mg
(11%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
112IU
(2%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 267mg | 11% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
