Imagine biting into a perfectly golden, crispy mini crab cake that's packed with succulent, fresh crab meat and bursting with flavor in every single bite. These Easy Mini Crab Cakes are about to become your new favorite appetizer or light meal that will have your guests begging for the recipe! Whether you're hosting a fancy dinner party or just craving a delicious seafood treat, these bite-sized delights are guaranteed to impress and satisfy even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 pound crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 egg, beaten
- Cooking spray
Instructions
- Carefully pick through the crab meat to remove any small shells or cartilage, being gentle to keep the meat intact and prevent breaking the delicate pieces.
- In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, and beaten egg. Gently fold the ingredients together, ensuring the crab meat is evenly coated without breaking up the meat too much.
- Using your hands or a small scoop, form the mixture into small, compact patties about 2 inches in diameter and approximately 1/2 inch thick. Place the formed crab cakes on a clean plate or baking sheet.
- Lightly spray a large non-stick skillet or griddle with cooking spray and heat over medium-high heat. Allow the pan to become hot but not smoking.
- Carefully place the mini crab cakes in the heated skillet, leaving space between each cake to ensure even cooking. Cook for 3-4 minutes on the first side until golden brown and crispy.
- Gently flip the crab cakes using a spatula and cook the other side for an additional 3-4 minutes until both sides are golden brown and the internal temperature reaches 145°F.
- Remove the crab cakes from the skillet and place on a paper towel-lined plate to absorb any excess oil. Let them rest for 2-3 minutes before serving.
- Serve hot with lemon wedges, tartar sauce, or remoulade on the side for dipping. Garnish with fresh chopped parsley if desired.
Tips
- Use fresh, high-quality crab meat for the best flavor and texture. Lump or jumbo lump crab meat works best for maintaining those beautiful, delicate pieces.
- Be extra gentle when mixing ingredients to prevent breaking up the crab meat. You want to keep those luxurious chunks intact.
- Make sure your skillet is properly heated before adding the crab cakes to achieve that beautiful golden-brown crust.
- Don't overcrowd the pan - give each mini crab cake enough space to cook evenly and get crispy on all sides.
- Use a meat thermometer to ensure the internal temperature reaches 145°F for food safety without overcooking.
- For an extra crispy exterior, you can lightly dust the crab cakes with additional breadcrumbs before cooking.
- Serve immediately for the best texture and flavor, but if needed, you can keep them warm in a low-temperature oven for a short time.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 20g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 95mg
