Mini Crab Cakes
Easy mini crab cakes are a delicious appetizer that will impress your guests. Great for entertaining or even served for dinner.
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
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.
Notes
- 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.
Nutrition
Calories: 127kcal | Carbohydrates: 8g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 775mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 296IU | Vitamin C: 13mg | Calcium: 64mg | Iron: 1mg