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The Best Mini Crab Cake Recipe Ever

April 17, 2018 by Jennifer 4 Comments

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.

This is the BEST mini Crab Cake recipe, so good!!! #crabcakerecipe #appetizer #thesearchforimperfection

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.

Easy Entertaining Appetizers eCookbook

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

The Best Mini Crab Cake Recipe

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

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!
7.8.1.2
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https://thesearchforimperfection.com/the-best-mini-crab-cake-recipe-ever/

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Filed Under: Food & Drink, Party Food, Recipes

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Reader Interactions

Comments

  1. Bri Adams says

    April 23, 2018 at 10:20 pm

    These sound amazing! If I can't abide red peppers - is there something else you'd recommend? I don't want to mess the whole thing up.
    Reply
    • Jennifer says

      April 24, 2018 at 8:52 am

      You could do it without the peppers. Maybe add some slightly larger chunks of red onion, or you could even dice up some water chestnuts for texture instead.
      Reply
  2. Kaila Jarrett says

    December 25, 2019 at 6:08 pm

    About how many does this make?
    Reply
    • Jennifer says

      April 22, 2020 at 12:04 pm

      It depends on how big you make them, but around a dozen.
      Reply

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Welcome, I'm Jen! I'm here to offer realistic (sometimes semi-green) parenting, eating, and homemaking tips so that you can embrace life and let go of perfection. Because if I can do it, you can do it! Get to know more of Jen →

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