Mini Crab Cakes Recipe

Prepare crab mixture

Gently pick through the lump blue crab meat to remove any shell pieces and large cartilage. Place the crab meat in a large bowl and set aside.

In a smaller bowl whisk together 3 tablespoons mayonnaise, 1 large egg, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper until smooth.

Add the wet mixture to the bowl with the crab meat along with 3 tablespoons panko breadcrumbs, 2 tablespoons finely chopped parsley and 2 tablespoons sliced green onion. Gently fold with a rubber spatula or spoon just until combined — avoid overmixing to keep lumps intact.

Taste a small pinch of the mixture and adjust seasoning if needed (a touch more salt, lemon or Old Bay). If mixture seems loose, add up to 1 tablespoon more panko to achieve a slightly sticky but holdable texture.

Using a tablespoon or small cookie scoop, portion the mixture into 18–20 mini cakes (about 1 to 1 1/2 tablespoons each). Place formed cakes on a parchment-lined sheet and refrigerate for 15–20 minutes to firm; this helps them hold shape when cooking.

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil; swirl to combine. The oil raises the smoke point of the butter so it won’t burn while browning the cakes.

Working in a single layer (don’t crowd the pan), gently place the chilled mini cakes into the skillet. Cook for 2–3 minutes per side, pressing lightly with a spatula once after the first minute to develop even contact and a golden crust. Adjust heat as necessary so they brown but do not burn.

Transfer cooked crab cakes to a paper towel-lined tray and keep warm in a low oven (200°F / 95°C) while you cook remaining batches. Add more butter/oil between batches if needed.

While the crab cakes chill or cook, combine 1/2 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 teaspoon chopped capers, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard and 1 tablespoon chopped fresh dill or parsley in a small bowl.

Season the tartar sauce with 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Stir until smooth, taste and adjust acidity or sweetness (add a bit more lemon or relish) as desired. Refrigerate until ready to serve.

Arrange mini crab cakes on a platter over microgreens or baby arugula if using. Serve with small bowls or dollops of tartar sauce and lemon wedges alongside.

Enjoy hot. Leftover crab cakes keep covered in the refrigerator for up to 2 days; re-crisp in a 350°F (175°C) oven for 8–10 minutes.