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Ten mini crab cakes neatly laid out on an open white plate with dijon aioli.

Baked Crab Cake Bites

Chef Andrew Wilkinson
These 1 oz. mini crab cakes are absolutely perfect for a delectable party hors d'oeuvres. Serve with a small dollop of Sriracha Mayo aioli and plenty of toothpicks!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer
Servings 24 mini crab cakes


  • 1 lb. Culinary Reserve Super Lump crab meat excess moisture drained
  • cup Pepperidge farm thin sandwich bread (crust removed) cut into ¼ inch diced squares

Base Mix

  • 1 extra large egg beaten
  • cup mayonnaise
  • 2 tsp. Dijon Mustard
  • 1 tsp. Old Bay Seasoning
  • 2 tbsp. Fresh Italian Parsley gently rinsed under cold running water and chopped
  • 4-6 shakes Tabasco Sauce
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. White Pepper
  • ½ tsp. Kosher Salt
  • 1 cup Panko Crumbs (optional)

Sriracha Mayo Aioli

  • ½ cup mayonnaise
  • 1 tbsp. sriracha
  • ½ lemon juice


Sriracha Mayo Aioli

  • Mix all ingredients together well and chill until ready to use.

Making Crab Cake mix

  • Mix all base mix ingredients together in a large bowl.
  • Fold in cubed sandwich bread.
  • Carefully break up crabmeat into the mixture and gently combine all ingredients together, so as to not break up crab chunks.
  • Chill mixture for at least 1 hour.

Portioning Crab Cakes

  • Form about (24) 1-ounce balls of crab mix, using a heaping tablespoon as guidance for size.


  • Pre-heat oven to 450°F.
  • Spray sheet pan with non-stick cooking spray. Place mini crab cakes on sheet pan.
  • Optional: Brush top of ball with melted butter or spray.
  • Bake for 8-10 minutes.
  • (Optional) Serve with a dollop of Sriracha Mayo Aioli.
Keyword Crab