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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


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


  • 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. 


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