Mini Crab Cakes Recipe

Pick over crab meat to remove any shells and large cartilage. Gently break lumps into bite-size pieces but avoid shredding completely.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1 beaten egg, 1 tbsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tbsp fresh lemon juice, 2 tbsp chopped green onions, 2 tbsp chopped parsley, 1 tsp Old Bay seasoning, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until smooth.

Fold the crab meat into the dressing mixture gently until evenly coated. Add 1/2 cup breadcrumbs (reserve remaining breadcrumbs for coating) and stir just until mixture holds together when pressed. If mixture is too wet, add up to 1-2 tbsp more breadcrumbs. Do not overwork; mix gently.

Cover bowl and refrigerate for 20–30 minutes to firm up the mixture — this helps form neat mini cakes and prevents them from falling apart during frying.

Prepare a dredging station: place flour in a shallow dish, beat 1 egg in a second dish, and place remaining 1/4 cup breadcrumbs in a third shallow dish.

Using a small scoop or tablespoon, portion the chilled crab mixture into 1–1 1/4 tablespoon-sized mounds (each will make a mini crab cake about 1 1/2 inches across). This recipe yields about 18–22 mini crab cakes depending on size.

Gently shape each mound into a small round patty with lightly tapered edges. Dredge first in flour, shaking off excess, then dip into beaten egg, and finally press into breadcrumbs to coat all sides lightly. Place formed cakes on a parchment-lined tray and refrigerate for 10 minutes while heating the pan—this helps coating adhere.

Heat a large skillet over medium heat. Add 1/2 cup vegetable oil and 1 tbsp butter (if using) and warm until butter is melted and oil shimmers but does not smoke.

Working in batches (do not overcrowd), add mini crab cakes to the skillet and fry until golden brown, about 2–3 minutes per side. Use a thin spatula to flip carefully so they keep their shape. Adjust heat as needed to prevent burning—medium to medium-low often works best.

Transfer cooked crab cakes to a paper-towel-lined plate to drain. Keep finished cakes warm on a baking sheet in a 200°F (95°C) oven if making multiple batches.

While crab cakes chill or during frying, make the aioli: in a small bowl combine 1/4 cup mayonnaise, 1 tsp fresh lemon juice, 1/2 tsp lemon zest, 1/4 tsp smoked paprika, 1/2 tsp minced garlic, 1/2 tsp hot sauce (optional), and 1/8 tsp salt. Whisk until smooth and refrigerate until ready to serve.

Taste and adjust seasoning—add more lemon or a pinch more salt if desired.

Arrange mini crab cakes on a platter with lemon wedges and the lemon aioli on the side or drizzled over. Garnish with extra chopped parsley and additional chopped scallions if desired.

Serve warm as an appetizer; these are best eaten within 1 hour for optimal crispness.