Mini Crab Cake Recipe
Make Mini Crab Cake Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Mixture
For Cooking
Optional Garnish
Method
Prepare Crab Cake Mixture
- 1
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, egg, salt, and pepper.
- 2
Fold in the crab meat and breadcrumbs gently, being careful not to break up the crab too much.
- 3
Stir in chopped parsley until evenly combined.
- 4
Cover and refrigerate the mixture for at least 30 minutes to allow it to firm up.
Form and Cook Crab Cakes
- 5
Using your hands or a small scoop, form the mixture into small, bite-sized crab cakes (about 1.5 inches in diameter).
- 6
Heat vegetable oil in a skillet over medium heat.
- 7
Place crab cakes in the skillet and cook for 3–4 minutes per side, or until golden brown and heated through.
- 8
Remove and drain on paper towels.
Serve
- 9
Arrange crab cakes on a serving platter.
- 10
- 11
Serve warm.