Mini Crab Cakes Recipe

Prepare crab

Pick through the crab meat to remove any shells or cartilage. Gently break up any large lumps, keeping most lumps intact for texture.

Combine binding ingredients

In a medium mixing bowl, whisk together 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire, 1 tbs lemon juice and the large egg until smooth.

Add aromatics and seasoning

Fold in 2 tbs finely chopped parsley, 2 tbs sliced green onion, 1 tsp Old Bay, 1 tsp salt and 1 tsp pepper into the mayonnaise-egg mixture.

Incorporate crab and breadcrumbs

Gently fold the 12 oz crab meat and 3 tbs plain breadcrumbs into the mixture until just combined. Do not overmix — the mixture should hold together but still be loose enough to form small cakes.

Chill

Cover the bowl and refrigerate for 20–30 minutes to firm up the mixture. This makes shaping easier and helps the cakes hold together while frying.

Form mini cakes

Divide the chilled crab mixture into 18 equal portions (about 1 tablespoon each) and gently shape each portion into a 1 1/2-inch round patty, compacting lightly but not packing too tight.

Set up dredging stations

Place 1 tbsp flour in a shallow dish, beat the extra egg white (or egg) in a second shallow dish, and spread 1 cup panko breadcrumbs in a third dish. Lightly coat each mini cake in flour, shake off excess, dip in egg, then press into panko to coat both sides. Transfer to a tray and rest 5 minutes so the coating adheres.

Heat oil

Heat a large skillet over medium heat and add 6 tbs vegetable oil. Heat until shimmering but not smoking (about 350°F if using a thermometer). Use enough oil to shallow-fry — it should come about halfway up the sides of the cakes.

Fry the mini cakes

Fry the crab cakes in batches without crowding: cook 2–3 minutes per side, or until golden brown and crisp. Use a thin spatula to turn carefully. If the outside browns too quickly before heating through, lower the heat slightly. Transfer cooked cakes to a paper towel–lined plate to drain.

Keep warm

Keep finished cakes warm in a 200°F (95°C) oven on a wire rack while frying remaining batches to maintain crispness.

While the cakes chill or fry, combine 1 cup mayonnaise, 1 tsp lemon zest, 2 tbs lemon juice, 1 tbs chopped capers, 1 tsp Dijon, 1 minced garlic clove, 1 tsp hot sauce (optional), 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Whisk until smooth and taste for seasoning. Refrigerate until serving.

Arrange mini crab cakes on a platter with lemon wedges and microgreens or chopped parsley. Serve hot with the lemon-caper aioli on the side for dipping.