Description
These Mini Crab Cakes are perfectly bite-sized appetizers that are crispy on the outside and tender on the inside. Made with lump crab meat, flavorful seasonings, and a light binder, they can be pan-fried, baked, or air-fried, making them versatile and easy to prepare for any occasion.
Ingredients
Scale
Crab Cake Mixture
- 1 pound crab meat
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons dry mustard
- 2 tablespoons mayonnaise
- 1 tablespoon melted butter
- 1 teaspoon dried parsley flakes
- 2/3 cup panko bread crumbs
- 1 teaspoon Old Bay seasoning
For Cooking
- 1/2 cup oil (optional - for frying)
- Nonstick spray or additional oil (for baking or air frying)
Instructions
- Prepare Crab Meat: Examine the crab meat carefully and remove any shell fragments to ensure a smooth texture and pleasant eating experience.
- Mix Ingredients: In a mixing bowl, combine the egg, Worcestershire sauce, dry mustard, mayonnaise, melted butter, dried parsley flakes, panko bread crumbs, and Old Bay seasoning. Stir together until well combined.
- Fold in Crab Meat: Gently fold in the crab meat, being careful not to break up the lumps, maintaining the meat's texture.
- Form Cakes & Chill: Use a small cookie scoop to portion out the crab mixture into mini crab cakes. Place the formed cakes in the refrigerator to chill while preparing for cooking.
- Choose Cooking Method - Pan-Frying: Heat 1/2 cup oil in a medium skillet over medium heat. When the oil shimmers, place about a third of the crab cakes in the pan, leaving space to flip. Cook for 2-3 minutes on one side until golden brown, then flip and cook for an additional 2 minutes. Drain on paper towels before serving warm.
- Choose Cooking Method - Air Frying: Lightly spray both sides of the crab cakes with oil. Arrange them in a single layer in a greased air fryer basket. Air fry at 400 degrees Fahrenheit for 4 minutes, flip the cakes, then fry for another 4 minutes until golden and cooked through.
- Choose Cooking Method - Baking: Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and brush or spray with oil. Arrange crab cakes in a single layer. Bake for 12-15 minutes, flipping halfway through for even browning.
- Serve: Serve the mini crab cakes immediately, optionally with lemon wedges or remoulade sauce for dipping.
Notes
- Make sure to remove all shell fragments from the crab meat for the best texture.
- For a lighter option, bake or air-fry the crab cakes instead of pan-frying.
- You can prepare the crab cakes ahead of time and refrigerate before cooking.
- Old Bay seasoning can be adjusted to taste or substituted with a seafood seasoning blend.
- Use panko bread crumbs for a crispier texture compared to regular bread crumbs.
Nutrition
- Serving Size: 1 mini crab cake
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 280 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.3 g
- Protein: 6 g
- Cholesterol: 45 mg
