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The Best Mini Crab Cakes

Tiny, flavorful crab cakes that pack a punch in every bite. Made with tender lump crab, a zesty blend of Dijon, Old Bay, and hot sauce, and lightly crisped with panko, these mini cakes are quick to cook and perfect for entertaining. Top with your favorite special sauce for a crowd-pleasing appetizer or snack!

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Frequently Asked Questions

Do I have to refrigerate the mixture before cooking?
Chilling for at least an hour helps the cakes hold their shape while cooking.

Can I bake them instead of pan-frying?
Yes, bake at 375°F for 12–15 minutes, flipping halfway through, until golden and cooked through.

What can I serve with these mini crab cakes?
They’re great with aioli, cocktail sauce, spicy mayo, or a squeeze of lemon.

Can I make them ahead of time?
You can form the cakes in advance and refrigerate for up to a day. Cook just before serving for best texture.

How do I prevent them from falling apart?
Gently fold the crab into the binder and avoid overmixing. Using panko and chilling helps them stay intact.

Are these gluten-free?
Not with standard panko breadcrumbs, but you can substitute gluten-free breadcrumbs.

What is “special sauce”?
“Special sauce” is a flavorful dipping sauce of your choice—common options include aioli, remoulade, spicy mayo, or a tangy cocktail sauce that complements the crab cakes.

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Instructions

Ingredients

1 (16oz) can of lump crab meat
1 large egg
3 tbsp mayonnaise
2 tsp smooth dijon mustard
½ tsp hot sauce, add more to taste
1 tsp Old Bay seasoning
1 tbsp Worcestershire sauce
¼ cup finely chopped parsley
1 tsp kosher salt
1 tsp freshly cracked black pepper
½ cup panko breadcrumbs
3 tbsp vegetable oil, for cooking
⅓ cup "special sauce" of your choice, more if preferred

Instructions

Add the crab meat to a large bowl and gently break up the pieces. Set aside.
In a separate bowl, whisk together the egg, mayonnaise, Dijon mustard, hot sauce, Old Bay, Worcestershire sauce, parsley, salt, and pepper until smooth and well combined.
Pour the binder over the crab meat and gently fold to combine, keeping the crab as intact as possible. Add the breadcrumbs and fold just until incorporated.
Allow to rest in refrigerator for 1 hour minimum
Using about 2 tablespoons of mixture per cake, roll into a ball and gently flatten into a small patty. Repeat until all cakes are formed.
Heat olive oil in a large skillet over medium heat. Arrange crab cakes in the pan, spacing evenly. Cook for 3–4 minutes per side, until golden brown, crisp and hot throughout. 165 internal temp.
Transfer to a serving platter, dollop with your favorite special sauce, and serve immediately.

Notes

-Gently fold the crab to keep the lumps intact for a better texture.

-Chill the mixture for at least an hour before shaping to help the cakes hold -together.

-Use panko breadcrumbs for extra crispiness.

-Cook over medium heat to avoid burning while ensuring the inside is hot.

-Serve immediately for the best crunch and flavor.

-Experiment with your favorite sauces—spicy mayo, aioli, or cocktail sauce all work well.

-Mini cakes can be scaled up or down depending on your crowd size.

The Best Mini Crab Cakes