Description
These mini crab cakes are perfectly bite-sized appetizers that come together quickly with a delicious blend of crab meat, spices, and breadcrumbs. They can be cooked by frying, baking, or air frying, making them versatile and easy to prepare for any occasion.
Ingredients
Scale
Main Ingredients
- 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
- 1/2 cup oil (optional - for frying)
Instructions
- Prepare Crab Meat: Look over the crab meat carefully and remove any remaining shell fragments to ensure a pleasant texture.
- 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. Mix well until everything is evenly combined.
- Fold in Crab Meat: Gently fold the crab meat into the mixture to keep larger chunks intact for better texture.
- Form Crab Cakes: Use a small cookie scoop or spoon to portion out the mixture into mini crab cakes. Place the formed cakes in the refrigerator while preparing to cook.
- Choose Cooking Method: Decide your preferred cooking method: pan-frying, air frying, or baking.
- Pan-Frying: Heat 1/2 cup oil in a medium skillet over medium heat. When the oil glistens, cook about a third of the crab cakes at a time, leaving space to flip them. Fry for 2-3 minutes until golden brown, then flip and cook another 2 minutes. Drain on paper towels before serving.
- Air Frying: Lightly spray both sides of the crab cakes with oil. Place them in a greased air fryer basket in a single layer (work in batches if necessary). Air fry at 400 degrees Fahrenheit for 4 minutes, then flip and cook an additional 4 minutes.
- Baking: Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and brush or spray with oil. Arrange the crab cakes in a single layer and bake for 12-15 minutes, flipping halfway through for even browning if desired.
- Serve: Serve the mini crab cakes immediately while warm, optionally accompanied by lemon wedges or remoulade sauce for dipping.
Notes
- Make sure to carefully pick through the crab meat to avoid any shell pieces for a better bite.
- Refrigerating the crab cakes before cooking helps them hold their shape during cooking.
- Using panko breadcrumbs adds a light, crispy texture to the crab cakes.
- Old Bay seasoning provides a classic seafood flavor; adjust to taste if preferred.
- If baking, flipping the crab cakes midway ensures both sides have a nice golden color.
- For a healthier option, air frying is recommended over pan-frying.
Nutrition
- Serving Size: 1 mini crab cake
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 55 mg
