My easy mini crab cakes are a bite sized appetizer thats sure to impress. Crispy on the outside and tender crab on the inside. They are everything you love about a classic crab cake, just in mini party ready size. Great for holidays, parties, or as a meal, they are always a hit.

One of my favorite things about these mini crab cakes is that they can be served for just about any occasion. Fancy enough for a dinner party and easy enough for a weeknight meal or even for a game day snack.

I’ve brought these to countless gatherings with a side of my crab cake sauce for dipping, and they are always one of the first things to go. A great finger food that is just so tasty!

These can also be made ahead of time. All you need to do is mix up the crab cake mixture and shape them into patties. Refrigerate and cook just before serving.

I also love serving these mini crab cakes on top of a bed of greens for a light meal or on a Hawaiian roll for a crab cake sandwich. There are so many possibilities.

If you are interested in more crab recipes be sure to try this crab rangoon dip, cold crab dip, and frozen crab cakes in the air fryer.

Why you’ll love this recipe

You can’t go wrong with this tasty seafood appetizer. There are so many reasons to love this recipe. Here are just a few:

• Quick – Can be made in about half an hour.
• Taste – Filled with fresh crab meat and seasonings, these mini crab cakes are so flavorful.

Ingredients

• Crab meat – Crab claw meat or lump crab meat is the best to use for the mini crab cakes. Imitation crab meat will not work in the recipe.
• Panko – Panko bread crumbs give these crab cakes a crunchy outer texture.
• Eggs – Beaten eggs help to bind the cakes and the bread crumbs together.
• Bell pepper – Diced red peppers add color and crunch to the cakes.
• Green onion – Diced green onion is used for more color and flavor.
• Seasonings – Ground mustard, Old Bay seafood seasoning, and salt.
• Oil – Vegetable oil or canola oil is used for frying the crab cakes.

How to make mini crab cakes

Step one: In a large bowl, combine crabmeat, 1/2 cup Panko bread crumbs, eggs, red pepper, onions, mustard and seafood seasoning. Cover and refrigerate for at least one hour or until mixture becomes firm. 

Step two: Shape mixture into small cakes. Coat with remaining Panko bread crumbs.

Step three: Add vegetable oil, about 1/3 inch depth, to a large skillet and heat over medium heat. Fry crab cakes on each side for 3-5 minutes or until golden brown. Remove from oil and place on a paper towel lined plate to drain excess grease. Serve warm. 

Heather’s recipe tips

• Don’t over mix the mixture. Gently fold everything together to keep the crab meat together.
• Make sure to chill the mixture. This helps to keep the mini crab cakes from falling apart.
• Cook in batches. You don’t want to crowd the pan when cooking them.

Storage

Store: If you have leftover crab cakes, let them completely cool and then store in an airtight container in the refrigerator. They will keep for 3-4 days.

Freeze: You can also freeze leftovers by placing the crab cakes on a baking sheet in the freezer for 1-2 hours or until frozen. Place the frozen crab cakes in a freezer safe bag or container.

How to serve mini crab cakes

These mini crab cakes can be served as an appetizer with dipping sauces or even as a main dish. Try serving them on salad greens, slaw, or with other crab cake side dishes like potato salad. A few of my favorite dipping sauces include:

• Crab cake sauce
• Remoulade sauce
• Mardi Gras mustard sauce
• Copycat Arbys Horsey sauce
• Sriracha mayonnaise

Common questions

More easy appetizers

• Bacon Wrapped Water Chestnuts
• Stuffing Stuffed Mushrooms
• Honey and Cinnamon Whipped Goat Cheese with Fig Jam
• Summer Cheese Board