Description
These Mini Crab Cakes are perfectly bite-sized appetizers packed with sweet crab meat, seasoned with classic Old Bay and mustard, and lightly bound with mayonnaise and egg. They can be fried, baked, or air-fried to a golden crisp, making them a versatile and delicious starter or snack.
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
For Cooking
- 1/2 cup oil (optional - for frying)
Instructions
- Prepare Crab Meat: Carefully inspect the crab meat to remove any shell fragments or impurities, ensuring a smooth texture in the crab cakes.
- 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 thoroughly blended.
- Fold in Crab Meat: Gently fold the crab meat into the mixture to avoid breaking up the larger chunks, maintaining a chunky texture.
- Portion Crab Cakes: Use a small cookie scoop or spoon to portion out the crab mixture into bite-sized cakes. Refrigerate the formed cakes while preparing to cook.
- Choose Cooking Method:
- Pan-Frying: Heat 1/2 cup oil in a medium skillet over medium heat. Once the oil glistens, add a third of the crab cakes without overcrowding the pan. Cook for 2-3 minutes per side until golden brown. Drain on paper towels before serving warm.
- Air-Frying: Lightly spray both sides of the crab cakes with oil. Place them in a single layer in a greased air fryer basket, working in batches if needed. Cook at 400 F for 4 minutes, flip, and cook an additional 4 minutes until crispy and golden.
- Baking: Preheat the oven to 375 F. Line a baking sheet with aluminum foil and brush or spray with oil. Arrange crab cakes in a single layer and bake for 15 minutes, flipping halfway through for even browning.
- Serve: Serve the mini crab cakes immediately with lemon wedges or your preferred remoulade sauce for dipping.
Notes
- Using fresh crab meat will yield the best flavor and texture, but canned lump crab meat works well too.
- If you want a gluten-free option, substitute panko bread crumbs with gluten-free bread crumbs.
- For extra flavor, add finely chopped green onions or a dash of hot sauce to the mixture.
- Do not overmix the crab meat to keep the cakes tender and flaky.
- Refrigerating the formed crab cakes before cooking helps them hold together better during frying or baking.
- Adjust oil quantities based on the cooking method chosen or personal preference.
Nutrition
- Serving Size: 1 mini crab cake
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.3 g
- Protein: 5 g
- Cholesterol: 45 mg
