Golden, flavorful & perfect for entertaining
These Mini Crab Cakes are elegant, golden, and packed with fresh seafood flavor the perfect bite-sized appetizer for parties, holidays, or any special gathering! this Emma’s Cake Studio version stays fresh, clean, and beautifully simple while still delivering restaurant-quality flavor. Each mini crab cake is crisp on the outside, tender on the inside, and seasoned with herbs, lemon, and spices for the ultimate savory bite. They’re quick to make, easy to bake or pan-fry, and pair perfectly with aioli, tartar sauce, or a lemon-dill dip. Whether you’re hosting or meal prepping for an event, these mini crab cakes always disappear fast!
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: ~16 mini crab cakes
Ingredients List
Crab Cake Mixture
- 1 cup lump crab meat
- 1 egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ cup breadcrumbs
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay or paprika
- 1 teaspoon garlic powder
- 1 teaspoon parsley, chopped
- Salt & pepper to taste
🥄 Optional for Serving
- Lemon wedges
- Dill or parsley
- Aioli or tartar sauce
Kitchen Tools You’ll Need
Simple tools keep this recipe stress-free:
- Mixing bowl
- Baking sheet
- Parchment paper
- Small skillet (optional for pan-frying)
- Spoon or cookie scoop
- Measuring spoons
Step-by-Step Beginner-Friendly Instructions
- Mix the base:
In a bowl, combine crab meat, egg, mayo, mustard, breadcrumbs, lemon juice, garlic powder, Old Bay, parsley, salt, and pepper. - Shape:
Scoop and shape into 1-inch mini patties. - Cook — Bake OR Pan-Fry:
To bake:
Place on parchment-lined sheet, brush with light oil, and bake at 400°F (200°C) for 10–12 minutes.
To pan-fry:
Cook in a lightly oiled skillet over medium heat for 2–3 minutes per side. - Serve:
Add a squeeze of lemon and dip of your choice. Serve warm!
Pro Tips
- Don’t overmix: Keeps crab cakes tender and fluffy.
- Drain crab meat well to avoid soggy cakes.
- Chill 10 minutes before cooking for cleaner shaping.
- Make ahead: Shape and refrigerate up to 24 hours before cooking.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 2 mini cakes | 140 | 9g | 8g | 8g | 0g | 1g |