Mini Crab Cakes (2oz) Recipe
Make Mini Crab Cakes (2oz) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Mini Crab Cakes (2oz)
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Optional Ingredients
Method
Preparation
Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it's hot when the crab cakes go in.
Mix the Ingredients
In a large mixing bowl, combine the crab meat, mayonnaise, egg, breadcrumbs, chopped green onions, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix until all ingredients are well incorporated.
Form the Cakes
Using your hands, form the mixture into small patties, about 2 ounces each. You should be able to make approximately 8-10 mini crab cakes.
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat. Make sure the oil is hot but not smoking.
Fry the Crab Cakes
Once the oil is hot, carefully add the crab cakes to the skillet. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
Bake the Crab Cakes
Transfer the fried crab cakes to a baking sheet and place them in the preheated oven. Bake for an additional 10 minutes to ensure they are cooked through.
Serve
Remove the crab cakes from the oven. Serve warm with lemon wedges and cocktail sauce if desired.