Mini Crab Cakes Recipe (Easy!)
User Reviews
4.4
Mini Crab Cakes Recipe (Easy!)
Description
This recipe uses crab claw meat folded gently into a binding mixture of egg, minced garlic, mayonnaise, grainy mustard, Old Bay seasoning, lemon juice, black pepper, and half of the panko bread crumbs. Formed into tablespoon-sized scoops, the crab cakes are topped with the remaining panko crumbs and baked at 450°F until golden and cooked through. A final brush of melted unsalted butter adds moisture and richness.
The baking method keeps the crab cakes light, avoiding excess oil while ensuring a crisp exterior. The balance of seasonings highlights the crab's natural sweetness with a gentle kick from Old Bay. An optional parsley garnish adds a fresh note.
These mini crab cakes are versatile as appetizers or part of a main course. The crab meat is fully cooked before baking, so thorough cooking ensures proper texture without dryness. Tasting the crab meat first is advised since it may already be salty.
Ingredients
- 16 ounces crab claw meat
- 1 egg large
- 1 clove garlic minced
- ¼ cup mayonnaise
- ¼ cup panko bread crumbs divided
- 2 teaspoons grainy mustard
- 1 Old Bay seasoning ½ teaspoon
- 1 teaspoon lemon juice fresh squeezed
- ½ teaspoon black pepper
- 2 tablespoons butter melted, unsalted
- parsley optional, fresh chopped for garnish
Instructions
- Preheat the oven to 450°F.
- Line a sheet tray with parchment paper, set aside.
- Pick through the crab meat to make sure there are no shells but try not to break it up too much.
- In a large egg, mix together the egg, garlic, mayonnaise, half the bread crumbs, mustard, old bay, lemon juice, and black pepper.
- Add the crab meat in and fold it into the other ingredients.
- Do not work it too much.
- Place tablespoon-sized scoops of the crab mix onto the sheet tray, not touching.
- Top the crab cakes with the remaining bread crumbs.
- Bake for 6-8 minutes until golden brown and the internal temperature reaches at least 165°F.
- Brush the butter on top of each crab cake.
- Garnish with optional parsley and serve with the dipping sauce of your choice.
Notes
- Use unsalted butter to brush on top for added richness and moisture.
- Taste the crab meat before seasoning as canned crab can be salty.
- The crab meat is pre-cooked, so do not overwork the mixture to keep the cakes tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Serving | 2crab cakes | |
| Calories | 50kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 29mg | 10% |
| Sodium | 104mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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