Description
These Mini Crab Cakes are perfectly bite-sized appetizers made with fresh crab meat and a flavorful blend of seasonings, mayonnaise, and panko bread crumbs. They can be pan-fried, baked, or air-fried for a delicious golden crust and tender interior, ideal for serving warm with lemon wedges or remoulade sauce.
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
- Check Crab Meat: Carefully look over the crab meat and remove any shell fragments that may remain to ensure a clean 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 until all ingredients are well incorporated.
- Add Crab Meat: Gently fold in the crab meat, being careful not to break up the larger chunks to maintain texture.
- Portion Crab Cakes: Use a small cookie scoop to portion out the crab cake mixture into evenly sized mini cakes. Place them in the refrigerator while you prepare to cook.
- Pan-Fry Option: Heat 1/2 cup oil in a medium skillet over medium heat. When the oil glistens, add about a third of the crab cakes, leaving room to flip. Cook for 2-3 minutes on one side until golden brown, then flip and cook another 2 minutes. Remove to a paper towel-lined plate to drain before serving warm.
- Air-Fry Option: Lightly spray both sides of the crab cakes with oil. Place them in a single layer in the greased air fryer basket (cook in batches if needed). Air fry at 400 degrees Fahrenheit for 4 minutes, flip, and cook an additional 4 minutes until golden and cooked through.
- Bake Option: 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 and bake for 12-15 minutes, flipping halfway through to brown both sides.
- Serve: Serve the mini crab cakes immediately warm, optionally with lemon wedges or a remoulade sauce for dipping.
Notes
- Remove any crab shell fragments carefully for the best texture and eating experience.
- You can choose your preferred cooking method: pan-frying offers the crispiest crust, baking is a lighter option, and air frying delivers convenience and less oil.
- Chilling the formed crab cakes before cooking helps them hold their shape better during cooking.
- Old Bay seasoning is classic for seafood, but feel free to adjust seasoning to your taste.
- Serve with remoulade, tartar sauce, or a squeeze of lemon for added flavor.
- These mini crab cakes make great appetizers or party snacks and can be prepared ahead for convenience.
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: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 6 g
- Cholesterol: 55 mg
