Miniature Maryland Crabcakes Recipe

Prepare dry mix

In a medium bowl combine 1/2 cup panko breadcrumbs, 1 teaspoon Old Bay seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir to blend evenly.

Make crab mixture

In a separate large bowl whisk together 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice and the beaten egg until smooth. Stir in 2 tablespoons finely chopped celery, 2 tablespoons finely chopped green onion and 1 tablespoon minced parsley.

Fold in crab

Gently fold the 1 cup lump blue crab meat and the reserved 1/2 cup fresh lump crab meat into the mayo mixture, taking care not to break up the lumps. Add the dry breadcrumb mixture and fold gently until a slightly cohesive mixture forms. If mixture is too wet, add up to 1-2 tablespoons additional panko, 1 tablespoon at a time.

Portion mini cakes

Using a small cookie scoop or tablespoon, portion the mixture into 18–20 miniature crabcakes (approximately 2 tablespoons each). Lightly press each into a compact patty about 1/2 inch thick. Place on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm (this helps them hold while cooking).

Cook crabcakes

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When butter foams and is sizzling but not brown, add crabcakes in a single layer without crowding (work in batches if needed). Cook 2–3 minutes per side until golden brown and crisp, carefully flipping once with a thin spatula. Total cook time should be about 4–6 minutes per cake depending on thickness. Transfer cooked cakes to a paper towel–lined plate and keep warm in a low oven (200°F/95°C) while finishing remaining batches.

While crabcakes chill or cook, combine 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1/2 teaspoon Thai fish sauce, 1 teaspoon rice wine vinegar, 1 teaspoon fresh lime juice, 1/2 teaspoon minced garlic, 1 teaspoon minced cilantro, 1/4 teaspoon sesame oil and 1/8 teaspoon freshly ground black pepper in a small bowl. Whisk until smooth and taste — adjust sweet, salty or acidic components to preference (add a pinch more fish sauce for umami, more lime for brightness). Chill until ready to serve.

Arrange miniature Maryland crabcakes on a platter. Spoon a small dollop of Sauce Ruie on each cake or serve the sauce on the side for dipping. Garnish with microgreens or thinly sliced chives and serve with lemon wedges. Recommend one to two mini crabcakes per person as an appetizer.

Storage: Refrigerate leftover crabcakes and sauce separately in airtight containers for up to 2 days. Reheat crabcakes gently in a 350°F (175°C) oven for 6–8 minutes to crisp, or re-pan-fry briefly.