Mini Crab Cakes Recipe

Prepare ingredients

Gently pick through the lump crab meat to remove any shells and separate large lumps into bite-sized pieces; transfer to a large mixing bowl.

In a small bowl, whisk together 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 1 teaspoon salt and 1 teaspoon black pepper until smooth.

Add the dressing to the crab along with 1 cup fine breadcrumbs, 1 large egg, 2 tablespoons finely chopped parsley and the thinly sliced green parts of 2 scallions. Fold gently with a rubber spatula until just combined — avoid overmixing to keep the mixture tender and crab lumps intact.

Cover the bowl and chill in the refrigerator for 20–30 minutes to firm up the mixture for easier shaping.

Set up a dredging station: place 1 tablespoon all-purpose flour in a shallow dish, beat 1 egg in a second dish, and spread 1 cup panko breadcrumbs in a third dish.

Portion the chilled crab mixture into small (about 1.5 inch) rounds. You should make approximately 18–22 mini crab cakes depending on exact size. Gently press each portion into a compact patty about 1/2 inch thick.

Lightly coat each patty in flour, shake off excess, dip into the beaten egg, then press into panko breadcrumbs to coat all sides. Place finished patties on a tray and rest 5 minutes so coating adheres.

Heat a large nonstick or cast-iron skillet over medium heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter (optional) and heat until shimmering but not smoking (about 325–350°F equivalent).

Carefully add crab cakes in a single layer without crowding (cook in batches if necessary). Fry 2.5–3 minutes per side until golden brown and crisp. Adjust heat as needed to prevent burning; internal temperature should reach 145°F or cakes should be hot and opaque.

Transfer cooked crab cakes to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F) while finishing remaining batches.

While crab cakes cook, whisk together 1 tablespoon mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust seasoning.

Serve mini crab cakes hot, 2–3 per person as an appetizer, with a small dollop of lemon aioli and lemon wedges on the side.