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    Home » Appetizers

    Easy Mini Crab Cakes

    Published: Nov 27, 2017 · Modified: Apr 23, 2019 by heather · This post may contain affiliate links

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    Easy mini crab cakes are a delicious appetizer that will impress your guests. Great for entertaining or even served for dinner.

    Plate with crab cakes and bowl of white sauce.

    When I had the opportunity to work with Gloria Ferrer, I knew these mini crab cakes would be perfect to pair with their elegant and sophisticated wines. The lightly fried, saltiness of the crab cakes paired with the fruit-forward taste of Gloria Ferrer is a match made in food heaven.

     

    Sparkling wines pair beautifully with seafood and are a great match for any occasion. Gloria Ferrer wines are social, elegant, fun and are a wonderful, versatile match for many different types of cuisines.

    Gloria Ferrer is California’s most awarded sparkling wine house. Gloria Ferrer Caves and Vineyards is Carneros’ original sparkling wine house owned and founded by the Ferrer family of Spain. The winery opened in 1986 in Sonoma County, California. They have received over 500 gold medals and 50 90+ ratings in the last 5 years. It’s easy to taste why once you have taken a sip.

    Filling for crab cakes in a bowl

    How to make easy mini crab cakes:

    To make these easy mini crab cakes start by combining crabmeat, Panko bread crumbs, eggs, onion, pepper, mustard, seasonings and salt. Refrigerate for at least one hour or until the mixture has firmed. Shape the mixture into small cakes and then coat the outside with more bread crumbs.

    Heat oil in a skillet and then cook the crab cakes on each side until golden brown. Serve them warm with remoulade sauce and a chilled glass of your favorite Gloria Ferrer sparkling wine.

    mini crab cake appetizer on a plate

    Sparkling Wine Food Pairing Suggestions

    Blanc De Noirs: Gloria Ferrer Blanc De Noirs offers strawberry and black cherry aromas with subtle vanilla highlights. This sparkling wine pairs nicely with crab, Thai cuisine, roast pork or semi-sweet desserts.

    Sonoma Brut: This sparkling wine has delicate pear and floral notes backed by toasty almond. It is an extremely versatile wine that is delicious with shellfish, crab, roast chicken and sushi.

    mini crab cakes and remoulade sauce

    Looking for more appetizers? 

    • Bacon Wrapped Water Chestnuts
    • Stuffing Stuffed Mushrooms
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    Plate with crab cakes and bowl of white sauce.
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    Easy Mini Crab Cakes

    Easy mini crab cakes are a delicious appetizer that will impress your guests. Great for entertaining or even served for dinner.
    Prep Time10 mins
    Cook Time18 mins
    Total Time28 mins
    Course: Appetizer
    Cuisine: American
    Keyword: crab cakes
    Servings: 6
    Calories: 385kcal
    Author: Heather

    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
    Tried this recipe?Follow me @foodlovinfamily or tag #foodlovinfamily!

     

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    Reader Interactions

    Comments

    1. Cheri

      December 09, 2022 at 12:32 am

      Can these be cooked, kept cool, then reheated?

      Reply
      • heather

        December 09, 2022 at 3:21 pm

        Yes, you can reheat them in the oven or in an air fryer.

        Reply
    2. Trisha

      December 16, 2019 at 8:05 pm

      What type of crabmeat

      Reply
      • heather

        December 16, 2019 at 8:41 pm

        I used canned white crab meat. Hope you enjoy!

        Reply

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