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Mini Crab Cakes (Canned Crab Recipe)

This delicious canned crab recipe is for easy mini crab cakes! Serve them with a spicy yogurt sauce as tapas or hors d’oeuvres.

Prep Time
10 mins
Cook Time
10 mins
Chilling Time
30 mins
Total Time
50 mins
Servings: 12 people
Calories: 51 kcal
Course: Appetizer
Cuisine: American

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

Instructions

    Cup of Yum
  1. Remove drained crab from tin, and place in a mixing bowl.  Add remaining crab cake ingredients to the bowl.
  2. 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.)
  3. Use a 1 TB measuring spoon (or another small scoop) and scoop the fish cake mix into small balls.  
  4. 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.
  5. Set patties on a rimmed baking sheet.
  6. Refrigerate patties for about 30 minutes.  
  7. 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.
  8. 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.
  9. Remove cakes from pan immediately.  Serve while still hot with the yogurt sauce.
  10. 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

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

% 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.