Petite Blue Crab Cakes Recipe
Key Lime Dipping Sauce
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Ingredients
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Blue Crab Cakes
Key Lime Dipping Sauce
Method
Blue Crab Cakes
- 1
Prepare crab base
Inspect the lump crabmeat and pick out any stray shells or cartilage. Gently break up any large lumps so you have mostly intact pieces but no big clusters.
- 2
Combine binder and aromatics
In a large mixing bowl, whisk together 1/4 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper until smooth. Stir in 2 tablespoons chopped parsley and 2 tablespoons sliced green onion.
- 3
Fold in crab and breadcrumbs
Add the lump crabmeat to the bowl and very gently fold to coat with the mayo mixture, trying to preserve lumps. Add 1/2 cup panko breadcrumbs and fold just until mixture holds together—do not overwork or it will become dense.
- 4
Form petite cakes
Lightly flour a clean tray or plate with 1/4 cup all-purpose flour. Using a small cookie scoop or tablespoon, portion about 1.5 tablespoons of crab mix per cake (you should yield about 16-18 petite cakes). Gently shape each portion into a flattened round about 1.5 inches across and 1/2 inch thick. Lightly dust both sides in the flour, shaking off excess.
- 5
Chill to set
Place the formed cakes on a baking sheet lined with parchment and chill in the refrigerator for 20–30 minutes to help them hold together while cooking.
- 6
Pan-fry
Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. When the butter foams and the fat is shimmering, add crab cakes in a single layer without crowding (cook in batches if needed). Fry 2–3 minutes per side until golden brown and crisp, carefully flipping with a spatula. Adjust heat as needed to avoid burning.
- 7
Drain and keep warm
Transfer cooked cakes to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.
- 8
Finish and plate
Arrange petite crab cakes on a serving platter. Garnish with additional chopped parsley and lemon wedges if desired. Serve hot with Key Lime Dipping Sauce.
Key Lime Dipping Sauce
- 9
Whisk sauce
In a small bowl, whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 2 tablespoons key lime (or lime) juice, 1 teaspoon honey, 1 teaspoon finely chopped cilantro and 1 teaspoon lime zest until smooth.
- 10
Season and rest
Season with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust — add up to 1 teaspoon more honey for sweetness or a pinch more salt if needed. Cover and refrigerate for at least 15 minutes to let flavors meld; bring to cool temperature before serving alongside hot crab cakes.