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Easy crab cake recipe with real crab meat, eggs, bread crumbs and old bay seasonings. These crab cakes are similar to the best from Baltimore, Maryland. Serve with crab cake sauce for restaurant quality.
This mini crab cake recipe is loaded with Dungeness crab meat, eggs, bread crumbs and Old Bay seasonings. It’s the real deal. The recipe is quick and easy and so much cheaper (and better!) than restaurants.
How To Make Mini Crab Cakes
The best crab cake recipe is from Baltimore, Maryland, which I tried many years ago. For a similar result at home, I strongly recommend using fresh Dungeness crab for homemade crab cakes, especially when they are in season.
If you can get live Dungeness crab from your seafood stores, you should buy it and ask your store to steam it for you. Pick the crab meat out of the shells. You can also use live blue crab.
Otherwise, you can buy lump crab meat, which yields equally amazing results. You can also use frozen crab meat or canned crab meat but they will not be as tasty.
Crab Cake Sauce
For serving, I recommend the following sauces, which you can make from scratch or buy from the store.
- Remoulade sauce made from mayonnaise, mustard, Cajun/Creole seasoning and hot sauce.
- Bang bang sauce which is basically spicy mayonnaise with Sriracha.
- Tartar sauce made with mayonnaise, finely minced onion, celery and lemon juice.
- Marinara sauce.
Frequently Asked Questions
This recipe is only 183 calories per serving.
What To Serve With Mini Crab Cakes
This meal is best served as an appetizer. For a wholesome seafood meal and easy weeknight dinner, I recommend the following recipes.
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Other Crab Recipes You Might Like
Mini Crab Cakes
Ingredients
- 3 tablespoons unsalted butter
- 1/4 cup onion, finely chopped
- 2 tablespoons parsley leaves, chopped
- 1 lb (500g) cooked lump crab meat , or dungeness crab meat, drained of any liquid (with 1/2 shredded and 1/2 lump meat)
- 1/4-1/2 cup fine dry bread crumbs
- 1 tablespoon all-purpose flour
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 egg
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika powder
- 1 teaspoon old bay seasoning
- salt and pepper, to taste
Instructions
- Heat a skillet with 1 tablespoon of butter and stir-fry the chopped onion over medium-low heat until tender. Remove the onion and transfer it to a bowl. Stir in the parsley leaves, crab meat, bread crumbs, and flour.
- In a small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, paprika, and Old Bay seasoning. Add salt and pepper to taste. Stir the mixture into the crab mixture until well combined.
- Line a baking sheet with wax paper. Form the crab mixture into 12 flattened rounds and place them on the sheet. Cover the crab cakes with plastic wrap and chill for at least 1 hour.
- In a heavy skillet, heat the remaining 2 tablespoons of butter over moderate heat. Cook the crab cakes until golden brown, about 2 to 3 minutes on each side. Serve the crab cakes warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, tqvm for this recipe. If i do not have old bay seasoning, what can i replace with that?
Use cayenne pepper or paprika.
Hi, just asking but where do you purchase canned crab meat in Malaysia? I can’t seem to find it around my area and I’m in the KL area. X(