Mini Crab Cakes Recipe
Make Mini Crab Cakes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cake Mixture
Coating & Frying
Tartar / Dipping Sauce
Garnish & Serving
Method
Crab Cake Mixture
- 1
Prepare crab
Inspect lump crab meat for shells and cartilage; pick through and gently break any large lumps into bite-sized pieces, keeping most pieces intact for texture.
- 2
Combine dry and wet base
In a mixing bowl, whisk together 1 cup panko breadcrumbs, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce and 1 large egg until combined and slightly thickened.
- 3
Add aromatics & seasoning
Fold in the chopped green onion, red bell pepper, parsley, 1 teaspoon Old Bay seasoning, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon lemon zest into the breadcrumb mixture.
- 4
Fold in crab
Gently fold the lump crab meat into the mixture, taking care not to overwork it. Mix just until ingredients are evenly distributed and the mixture holds together when pressed. If mixture feels too wet, add up to 2 tablespoons additional panko; if too dry, add 1 tablespoon mayonnaise.
- 5
Chill
Cover the bowl and refrigerate for 20–30 minutes to firm the mixture; chilling helps the cakes hold their shape while frying.
- 6
Form mini cakes
Using a tablespoon or small ice cream scoop, portion mixture into 1.5–2 tablespoon mounds (about 24 mini cakes from 1 lb crab). Gently form into compact rounds about 1.5 inches in diameter and 3/4 inch thick. Place on a baking sheet lined with parchment and chill 10 minutes before coating.
Coating & Frying
- 7
Set up dredging station
Place the 1 cup flour in a shallow dish, beat the additional egg in a second shallow dish, and spread 1 cup panko breadcrumbs in a third dish. Season flour with a pinch of salt and pepper.
- 8
Coat the mini cakes
Working in batches, lightly dust each chilled mini cake in flour, shake off excess, dip into beaten egg, then press into panko breadcrumbs to coat evenly. Return coated cakes to the baking sheet and refrigerate 5–10 minutes to set the coating.
- 9
Heat the oil
In a large skillet over medium heat, add 4 tablespoons neutral oil. Heat until shimmering and a small piece of bread sizzles immediately on contact (about 350°F if using a thermometer).
- 10
Fry the cakes
Add mini crab cakes to the skillet in a single layer without crowding (work in batches). Cook 2–3 minutes per side, or until golden brown and crisp, gently pressing once with a spatula for even contact. Adjust heat as needed to prevent burning; internal temperature should reach 145°F if measured.
- 11
Drain
Transfer cooked cakes to a paper towel–lined rack or plate to drain briefly. Keep warm in a low oven (200°F) on a baking sheet while finishing remaining batches.
Tartar / Dipping Sauce
- 12
Mix sauce
In a small bowl combine 1 cup mayonnaise, 3 tablespoons chopped pickles, 1 tablespoon chopped capers, 1 tablespoon chopped fresh dill or parsley, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon hot sauce (if using). Stir until smooth and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust lemon, salt or hot sauce to preference. Refrigerate until serving; flavors meld after 15–30 minutes.
Garnish & Serve
- 13
Plate
Arrange mini crab cakes on a serving platter. Spoon or pipe small dollops of tartar sauce alongside or place sauce in a serving bowl.
- 14