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    Home » Appetizers » Mini Crab Cakes

    Published: May 4, 2015 · Modified: Feb 1, 2021 by Lisa · This post may contain affiliate links, which means we make a small commission off items you purchase at no additional cost to you.

    Mini Crab Cakes

    Jump to Recipe Print Recipe

    Need a new appetizer to bring to a party? Mini Crab Cakes are the perfect indulgence. Crisp, golden and filled with jumbo lump crab meat. Be sure to get one before they disappear!

    Mini Crab Cakes on a silver tray with dill aioli and fresh lemon wedges for garnish. this recipe

    I'm a purist when it comes to a lot of foods, and crab cakes are at the top of the list. I don't like peppers, onions, celery or other vegetables in them. I simply want big chunks of crab and the taste of the crab meat to shine through.

    That's just what happens with these easy Mini Crab Cakes. A short ingredient list makes them simple to put together, too. Win-Win!  

    Cooking Tips

    1. Don't over mix the crabmeat mixture,
    2.  Chill the mixture well (or else you'll end up with a crumbly mess of crab pieces), and
    3. Don't crowd the pan.
    Close up image of mini crab cakes with fresh lemon and dill on a silver plate.

    Sounds easy, right? And it totally is, if you have some patience.

    And patience when it comes to crab cakes can be hard.  But when you know it leads to these beauties, everything gets a little easier. And it will only take one time for the crab cakes fall apart in the pan to make the waiting even easier next time. (Can you tell I'm speaking from experience?)

    Can I make large crab cakes instead of mini ones?

    Of course you can. You know how we love things in mini form because it's built-in portion control. But we also love foods that can do double duty.

    Need an easy meal? Make 8 big crab cakes, add a salad and dinner is served.

    Mini crab cakes on a silver plate with a small fork for eating and dill aioli and fresh lemon for garnishes.

    Lucky enough to have leftovers?

    Well, that's never happened here, so if it happens to you, let me know. Deal?

    close up of  mini crab cakes on a silver tray with lemon wedges and aioli for dipping.
    Four mini crab cakes on a silver metal plate with another crab cake cut in half. Lemon garnish and a bowl of sauce.

    Mini Crab Cakes

    Garnish With Lemon
    These Mini Crab Cakes are a snap to make at home and will impress all of your guests!
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr 10 mins
    Cook Time 6 mins
    Total Time 1 hr 16 mins
    Course Appetizers
    Cuisine American
    Servings 10 people
    Calories 168 kcal
    Prevent your screen from going dark

    Ingredients
      

    • ½ cup olive oil mayonnaise
    • 1 egg lightly beaten
    • 1 tablespoon Dijon mustard
    • 1 tablespoon Worcestershire sauce
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 1 pound jumbo lump crab meat
    • 1 cup panko crumbs
    • 3 tablespoons vegetable oil

    Instructions
     

    • Combine mayonnaise, egg, mustard, Worcestershire, salt and pepper in a small bowl and stir well. Add crab and panko crumbs and stir gently to coat. Refrigerate for 30 - 60 minutes (or up to 24 hours).
    • Gently form crab mixture into mini patties. (I used my medium cookie scoop to portion.) Heat oil in a frying pan over medium high heat until hot. Add patties to pan and fry for 3 minutes a side. Remove from pan and continue with the rest of the crab patties. Be sure to not overcrowd pan to allow for even browning.
    • Serve with lemon wedges.

    Nutrition

    Serving: 2crab cakesCalories: 168kcalCarbohydrates: 8gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 8gCholesterol: 66mgSodium: 521mgFiber: 1gSugar: 1g

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!
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    About Lisa

    Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.

    Reader Interactions

    Comments

    1. Katherine says

      April 05, 2019 at 11:26 am

      Can I make crab cakes without mayonnaise? And if so how? I have a lifelong aversion to mayo, sour cream, cream cheese, etc. Weird I know, but it just makes me feel sick. However I love crab.
      Thanks so much!

      Reply
      • Lisa says

        April 08, 2019 at 7:50 am

        Hi Katherine, I have never made it without using mayo as a binding agent, so I'm sorry to say I can't give any advice. I hope you find a recipe that works, let me know what you find! Good luck!

        Reply
      • Linda Wilson says

        December 22, 2020 at 10:19 am

        How about egg?

        Reply
    2. Nicole - Coking for Keeps says

      May 04, 2015 at 2:30 pm

      LOVE crab cakes! And great tips on making the perfect one!

      Reply
    3. Aimee @ ShugarySweets says

      May 04, 2015 at 7:18 am

      I love crab cakes!!! My recipe is similar, except I don't refrigerate. That is such a genius idea!!! 🙂

      Reply
      • Lisa says

        May 04, 2015 at 10:14 am

        Thanks, Aimee! 🙂

        Reply

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    We're the creative juices behind Garnish with Lemon. In the past 8 years, millions of people have sipped & snacked on our recipes. Need easy, delicious party food and drinks for your next shindig? You’ve come to the right place.

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