Mini Crab Cakes

4.80 from 5 votes

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 Time15

Cook Time20

Total Time35

Course: Crab

Cuisine: American Recipes

Keyword: Crab Cakes

Servings: people

Author: Bee Yinn Low

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.

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