Mini Crab Cake Appetizer

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Easy mini crab cakes are a delicious appetizer that will impress your guests. Bite size cakes that are great for entertaining or as a main dish.

Plate with crab cakes and bowl of white sauce.


 

You will love this Mini Crab Cake Recipe

You can’t go wrong with this tasty seafood appetizer. Here are a few things we love about these crab cakes:

  • 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 needed

  • Crab meat – Crab claw meat is great to use for the grab 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.
Filling for crab cakes in a bowl

How to make this Mini Crab Cake Appetizers Recipe

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. 

mini crab cake appetizer on a plate

How to store this Mini Crab Cake Appetizer

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.

mini crab cakes and remoulade sauce

How to serve mini crab cakes with remoulade sauce

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.

Crab cake bites FAQs

Is it best to fry or bake crab cakes?

The cooking method is by preference. Frying crab cakes gives them a super crispy, crunchy crust. Baking crab cakes is simple and reduces the calories because you aren’t cooking them in oil.

How do you plate a crab cake appetizer?

You can serve crab cakes as an appetizer on a large serving plate with a variety of dipping sauces like remoulade, cocktail sauce, dill sauce, or tartar sauce.

More easy appetizers

Plate with crab cakes and bowl of white sauce.
No ratings yet

Crab Cake Bites

By Heather
Easy mini crab cakes are a delicious appetizer that will impress your guests. Great for entertaining or even served for dinner.
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 6

Ingredients 

Mini Crab Cakes

  • 16 oz crabmeat
  • 1 cup Panko bread crumbs
  • 2 eggs, beaten
  • 1/4 cup red bell pepper
  • 1/4 cup green onion, minced
  • 3/4 tsp dry mustard
  • 1/2 tsp seafood seasoning
  • 1/8 tsp salt
  • vegetable oil for frying

Remoulade Sauce

  • 1 cup mayonnaise
  • 2 green onions, diced
  • 2 tbls prepared horseradish
  • 1 tbls Dijon mustard
  • 1 clove garlic, minced
  • 1 tbls lemon juice
  • 1 tsp hot sauce use less for less heat

Instructions 

  • 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. 
  • Shape mixture into small cakes.
  • Coat with remaining Panko bread crumbs. 
  • 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. 
  • For the sauce, mix all of the ingredients in a small bowl. Refrigerate until ready to use. 

Nutrition

Calories: 385kcal | Carbohydrates: 9g | Protein: 17g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 1081mg | Potassium: 226mg | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 16.2mg | Calcium: 67mg | Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Like this? Leave a comment below!

Hello!

Thank you for visiting Food Lovin’ Family! With 3 kids I know it can be hard getting food on the table. Here you will find easy and delicious recipes that the whole family will enjoy.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

    1. Yes, you can make them ahead of time, wrap them in some plastic wrap and place in a freezer safe bag. Thaw in the refrigerator overnight. Thanks!