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.
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.
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