Description
These Mini Crab Cakes are delicious bite-sized appetizers made with lump crab meat and seasoned with Old Bay, garlic, and onion powders. They are lightly coated with panko breadcrumbs and pan-fried to golden perfection, offering a crunchy exterior and tender inside. Perfect for parties or casual gatherings, served warm with lemon wedges and optional fresh parsley.
Ingredients
Scale
Crab Cake Mixture
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon lemon juice
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped green onion
- 3/4 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Coating and Frying
- Additional panko breadcrumbs for coating (optional)
- Vegetable oil for frying
To Serve
- Lemon wedges
- Fresh parsley (optional)
Instructions
- Prepare the crab cake mixture: In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, and lemon juice until smooth. Fold in crab meat, celery, green onion, and panko breadcrumbs. Season with salt and pepper. Gently mix until just combined, careful not to break up the crab meat too much.
- Form the mini cakes: Using a tablespoon or small cookie scoop, shape the mixture into bite-sized cakes about 1½ inches wide. If desired, lightly coat each cake with extra panko breadcrumbs for extra crunch.
- Chill the cakes: Arrange the formed cakes on a parchment-lined baking sheet. Chill in the refrigerator for 20–30 minutes to help them hold their shape during cooking.
- Heat the oil: In a large skillet over medium heat, pour a thin layer of vegetable oil and let it warm until shimmering but not smoking.
- Fry the crab cakes: Fry the mini crab cakes in batches, cooking each side for 2–3 minutes until golden brown and heated through. Avoid overcrowding the pan.
- Drain and serve: Remove the crab cakes and drain on paper towels. Serve warm garnished with lemon wedges and fresh parsley if desired.
Notes
- For a lighter option, bake the crab cakes at 400°F for 12–15 minutes, flipping halfway through cooking.
- Serve with tartar sauce, aioli, or remoulade for dipping.
- Be cautious when mixing to preserve lump crab meat texture.
- Avoid overcrowding the skillet to ensure even frying and browning.
