The Best Mini Crab Cake Recipe Ever

You know those party appetizers that friends ask you to bring every. single. time? Well the Best Mini Crab Cake Recipe will bring you that status. If you want more party food ideas check these out. They’re always the first thing to disappear, and are a lot more cost effective than you would think. Because they’re mini, a little goes a long way. And you still get a ton of delicious crab flavor.

These mini crab cakes are actually one of the recipes I give away in my Free Appetizers eCookbook that my mom and I collaborated on (she’s the queen of party food). But it’s just too good not to share with the world, not just my subscribers.

The Best Mini Crab Cake Recipe Ever

Ingredients:

• 12 oz. crab meat, picked and rinsed
• 1 TSP lemon juice
• 2 TBSP chopped fresh parsley
• 2 TBSP very finely minced onion
• 2 TBSP finely minced red bell pepper
• 1 TSP “Old Bay” seafood seasoning
• 1/4 cup panko crumbs
• 1 egg
• 2 TBSP mayonnaise
• Melted butter or oil to coat skillet

Directions:

1.Rinse crabmeat in cold water and drain well. Sprinkle with lemon juice and transfer to mixing bowl.

2.Add chopped parsley, onion, red bell pepper, and seafood seasoning, and stir to combine.

3.Add panko crumbs and mix gently.

4.Beat egg with a fork separately, then add to crab mixture along with mayonnaise and stir again to thoroughly combine.

5.Heat skillet over medium high heat and either melt butter or add oil to coat bottom of the skillet.

6.Using a tablespoon or small cookie scoop, drop a good dollop into your hand and mold into a mini cake. Lay gently down into the hot skillet and repeat until your skillet is “full”– leaving room around each crab cake to be able to turn it and to allow them to fry rather than steam (which will happen in an overcrowded pan). Cook without disturbing for 2 to 3 minutes, or until they release easily from the skillet and are golden brown. Turn each and cook the other side for another couple of minutes.

7.Use additional oil or butter if needed and continue cooking cakes until all are done.

8.Great with tartar sauce or sriracha mayonnaise!

The Best Mini Crab Cake Recipe Ever

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Ingredients

• 12 oz. crab meat, picked and rinsed
• 1 TSP lemon juice
• 2 TBSP chopped fresh parsley
• 2 TBSP very finely minced onion
• 2 TBSP finely minced red bell pepper
• 1 TSP “Old Bay” seafood seasoning
• 1/4 cup panko crumbs
• 1 egg
• 2 TBSP mayonnaise
• Melted butter or oil to coat skillet

Instructions

1. Rinse crabmeat in cold water and drain well. Sprinkle with lemon juice and transfer to mixing bowl.
2. Add chopped parsley, onion, red bell pepper, and seafood seasoning, and stir to combine.
3. Add panko crumbs and mix gently.
4. Beat egg with a fork separately, then add to crab mixture along with mayonnaise and stir again to thoroughly combine.
5. Heat skillet over medium high heat and either melt butter or add oil to coat bottom of the skillet.
6. Using a tablespoon or small cookie scoop, drop a good dollop into your hand and mold into a mini cake. Lay gently down into the hot skillet and repeat until your skillet is “full”– leaving room around each crab cake to be able to turn it and to allow them to fry rather than steam (which will happen in an overcrowded pan). Cook without disturbing for 2 to 3 minutes, or until they release easily from the skillet and are golden brown. Turn each and cook the other side for another couple of minutes.
7. Use additional oil or butter if needed and continue cooking cakes until all are done.
8. Great with tartar sauce or sriracha mayonnaise!

7.6.8

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