Name: Mini Crab Cakes
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Ingredients: 8 oz lump crab meat, shells removed; ⅓ cup mayonnaise; 1 large egg, beaten; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; ½ tsp salt; ½ tsp pepper; 1 cup panko breadcrumbs; 3 tbsp melted butter; 1 tbsp finely chopped chives (plus extra for garnish); Zest and juice of ½ lemon

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I adore these bite‑sized mini crab cakes—they’re elegantly small, packed with sweet crab flavor, and perfect for parties or a fancy snack.

Mini Crab Cakes

Why I’ll Love This Recipe

I love how quick these come together and how impressive they seem. I can prep them ahead of time, chill to firm up, and bake or pan-fry for a golden crisp exterior. They showcase lots of crab with minimal binder, so each bite tastes luxurious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lump crab meat
egg
mayonnaise
dry mustard or Dijon
Worcestershire sauce
chopped chives (optional)
lemon juice and zest
Panko breadcrumbs (or crushed crackers)
Old Bay or seafood seasoning
salt and pepper
butter or oil for cooking

directions

Sort through the crab meat to remove any shell bits.
In a bowl, whisk together egg, mayo, mustard, Worcestershire, lemon juice and zest, seasonings, salt and pepper.
Gently fold in the crab meat so it stays lump‑y wide.
Stir in Panko or cracker crumbs to bind, but don’t overmix.
Chill the mixture in the fridge for about 1 hour so that the cakes hold together during cooking.
Form the mixture into small 1‑inch cakes or balls.
Cook:
- Pan‑fry in oil over medium heat for about 2–3 minutes per side until golden.
- Bake at 375 °F (190 °C) for 12–18 minutes, flipping halfway if desired.
- Air‑fry at 400 °F for ~4 minutes per side after spraying with oil.
Serve warm with lemon wedges or a remoulade or tartar dipping sauce.

Servings and timing

This recipe yields about 20–25 mini crab cakes, depending on size.
Prep time: 15 minutes (plus 1 hour to chill)
Cook time: 15 minutes
Total time: 30–35 minutes

Variations

I sometimes add chopped red bell pepper or green onion for extra color and crunch.
For a richer version, I mix in a little softened cream cheese and Parmesan to the batter for crab‑cake cups style bites.
To cut carbs, I roll cakes in crushed Rice Chex cereal instead of breadcrumbs for a gluten‑free crunch.

storage/reheating

I store leftover crab cakes in an airtight container in the fridge for up to 3 days. To reheat, I gently warm them in a 325 °F oven (or toaster oven) for 10–12 minutes—sometimes I top with a bit of butter to keep them moist. They also freeze well: after cooking, freeze on a tray then transfer to a freezer bag; reheat from frozen at 325 °F for about 15 minutes until heated through.

FAQs

What kind of crab meat should I use?

I prefer lump crab meat or jumbo lump if available—it gives me chunks of sweet crab in every bite. Canned lump works too; I avoid imitation crab.

Can I make these ahead?

Absolutely. I shape and chill them up to a day before cooking, even refrigerating overnight so they bind nicely.

Should I fry or bake them?

I usually pan‑fry for crispy edges, but baking or air‑frying produces great results with less oil.

How do I prevent them from falling apart?

Chilling the mixture for at least an hour and using enough breadcrumbs or crushed crackers to absorb moisture helps them hold shape.

What sauces pair well?

I like a lemony remoulade made of mayo, mustard, pickle relish, lemon juice, herbs and hot sauce—or just a squeeze of fresh lemon or classic tartar sauce.

Conclusion

I love how these mini crab cakes feel both special and effortless. They’re the perfect appetizer for guests or a gourmet snack when I want something indulgent without fuss. Crispy, flavorful, and packed with crab—these have become a favorite in my kitchen.