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Crispy Mini Crab Cakes Recipe Easy Homemade Appetizers in Minutes

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These crispy mini crab cakes are quick and easy to make, featuring a golden crunchy exterior and tender, flavorful inside. Perfect for last-minute snacks or appetizers, they come together in under 20 minutes using simple ingredients.

Ingredients

Scale
  • 1 pound lump crab meat, picked over for shells (fresh or canned)
  • 1/2 cup panko breadcrumbs (Japanese-style recommended)
  • 1/4 cup mayonnaise (full-fat or Greek yogurt as a substitute)
  • 1 large egg, beaten (room temperature)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce (optional)
  • 1 teaspoon Old Bay seasoning or seafood seasoning blend
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 2–3 tablespoons vegetable oil or light olive oil (for frying)

Instructions

  1. Prepare the crab meat by picking over carefully to remove any shell bits. Place the crab meat in a large mixing bowl.
  2. In a separate small bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper until smooth.
  3. Pour the mayo mixture over the crab meat. Gently fold in the panko breadcrumbs and chopped parsley, being careful not to overmix. The mixture should hold together but not be soggy. Add more breadcrumbs if too wet.
  4. Portion out about 2 tablespoons (30g) of the mixture per cake using hands or a small cookie scoop. Shape into small patties about 2 inches in diameter and 1/2 inch thick. Place on a parchment-lined tray or plate.
  5. Chill the formed crab cakes in the refrigerator for 10-15 minutes to firm up.
  6. Heat 2-3 tablespoons of vegetable oil in a large non-stick or cast iron skillet over medium heat until shimmering but not smoking.
  7. Carefully place crab cakes in the hot oil without overcrowding. Cook for 3-4 minutes per side until deep golden brown and crispy. Avoid moving them too soon to prevent breaking.
  8. Transfer cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges, tartar sauce, or spicy aioli.

Notes

Chilling the crab cakes before frying helps them hold their shape and prevents falling apart. Use medium heat to avoid burning the crust while ensuring the inside is warmed through. For gluten-free, substitute panko with almond flour or gluten-free cracker crumbs. Baking at 400°F for 12-15 minutes is an alternative cooking method but results in less crispiness.

Nutrition

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