Mini Crabcake Recipe
Indulge in our delightful Mini Crabcake, a bite-sized treasure made with fresh, succulent crab meat and a medley of savory spices. Each golden-brown cake is pan-seared to perfection, offering a crispy exterior that gives way to a tender, flavorful center. Served with a zesty remoulade for an extra kick, these mini delights are the perfect appetizer to share—or keep all to yourself!
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.
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.
Mini Crabcake Ingredients
Method
Cooking Directions
- 1
Prepare the Mixture
In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, green onion, parsley, beaten egg, salt, and black pepper. Mix gently until all ingredients are well combined.
- 2
Form the Cakes
Using your hands, form the mixture into small patties, about 2 inches in diameter. Place them on a plate or tray.
- 3
Heat the Oil
In a large skillet, heat oil over medium heat. Ensure the oil is hot but not smoking.
- 4
Fry the Crab Cakes
Carefully add the crab cakes to the skillet, cooking in batches if necessary. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.
- 5
Drain and Serve
Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauce.
