Mini Crab Cake Appetizer
Nov 27, 2017, Updated May 08, 2023
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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.
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.
- 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.
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.
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.
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
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.
More easy appetizers
- Bacon Wrapped Water Chestnuts
- Stuffing Stuffed Mushrooms
- Honey and Cinnamon Whipped Goat Cheese with Fig Jam
- Summer Cheese Board
Crab Cake Bites
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
- 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
- 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 information is automatically calculated, so should only be used as an approximation.