Mini Crab Cakes

4.80 from 5 votes
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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.

Mini crab cakes stacked up, ready to serve.
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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

Mini crab cakes ready to serve.

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

How many calories per serving?

This recipe is only 183 calories per serving.

MIni crab cakes made with real crab meat with dipping sauce.

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.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


Other Crab Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
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4.80 from 5 votes

Mini Crab Cakes

Easy mini crab cakes 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.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
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Ingredients  

  • 3 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped parsley leaves
  • 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 skillet with 1 tablespoon of butter, stir-fry chopped onion under medium-low heat until tender. Remove and transfer into a bowl. Stir in the parsley leaves, crab meat, bread crumbs and flour.
  • In a small bowl whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, paprika and Old Bay seasoning, salt and pepper to taste. Stir the crab mixture until combined well.
  • Line a baking sheet with wax paper. Make crab cakes into 12 flattened rounds. Chill the crab cakes, covered with plastic wrap, for at least 1 hour.
  • In a heavy skillet, heat the remaining 2 tablespoons butter over moderate heat and cook the crab cakes until golden brown, about 2 to 3 minutes on each side. Serve crab cakes warm.

Nutrition

Serving: 6people, Calories: 183kcal, Carbohydrates: 5g, Protein: 15g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 76mg, Sodium: 721mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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4 Comments

  1. Yeh Ximin says:

    5 stars

  2. Evon Teoh says:

    Hi, tqvm for this recipe. If i do not have old bay seasoning, what can i replace with that?

    1. Rasa Malaysia says:

      Use cayenne pepper or paprika.

  3. CrabLover says:

    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(