Mini Crab Cakes Recipe

Prepare crab meat

Inspect the lump crab meat for shells and cartilage; pick out any pieces. Gently break up large lumps with your fingers, keeping some chunks for texture.

In a medium mixing bowl combine 1/2 cup panko breadcrumbs, 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon lemon juice, 2 tablespoons finely chopped parsley, sliced green onions, 1 teaspoon Old Bay, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until smooth.

Fold the crab meat into the mayonnaise mixture gently with a rubber spatula until evenly distributed. Try not to overwork so the crab stays chunky. Cover bowl and chill 15–30 minutes — this firms mixture for easier forming.

Set up a dredging station: place 1/2 cup flour in a shallow dish, beat 1 egg in a second dish, and place 1 cup panko breadcrumbs in a third dish for coating.

Using tablespoon or small ice cream scoop, portion mixture into roughly 1.5–2 tablespoon mounds (about 1 oz each) for mini cakes. Wet hands slightly if mixture is sticky and gently shape into compact patties about 1/2-inch thick. You should get about 18–22 mini crab cakes from 1 lb crab depending on size.

Dredge each patty lightly in flour, shake off excess, dip into beaten egg, then press into panko breadcrumbs to coat both sides. Place finished cakes on a parchment-lined baking sheet and refrigerate 10 minutes to help coating adhere.

Heat a large skillet over medium heat. Add 1/2 cup neutral oil and 1 tablespoon butter (optional). Heat until oil registers about 350°F (or a small breadcrumb sizzles on contact). Maintain medium heat so cakes brown slowly and heat through without burning.

Working in batches (do not crowd), add mini crab cakes to the skillet and cook 2–3 minutes per side until golden brown and crisp. Adjust heat as needed. Use a thin spatula to flip carefully so cakes remain intact. Total cooking time per cake ~4–6 minutes depending on thickness.

Transfer cooked cakes to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F oven if cooking in multiple batches.

While cakes cook, combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon chopped parsley, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Stir until smooth, taste and adjust seasoning. Chill until ready to serve.

Arrange mini crab cakes on a platter, garnish with microgreens or chopped parsley and lemon wedges. Serve warm with tartar sauce or lemon aioli on the side.

Leftovers: cool completely, then refrigerate in an airtight container up to 2 days. Reheat in a 350°F oven for 8–10 minutes to re-crisp.