Mini Crabcakes Recipe
Small crabcakes served as a delightful snack.
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Ingredients
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Main Ingredients
For Cooking
Method
Preparation
- 1
Mix the Ingredients
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, egg, breadcrumbs, chopped green onions, Old Bay seasoning, salt, and black pepper. Mix gently to avoid breaking up the crab meat too much.
- 2
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This will help the flavors meld and make it easier to form the cakes.
Cooking
- 3
Form the Crabcakes
After chilling, use your hands to form the crab mixture into small patties, about 2-3 inches in diameter. You should get around 10-12 mini crabcakes.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until shimmering.
- 5
- 6
Drain and Serve
Once cooked, transfer the crabcakes to a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauce.
