Mini Crab Cakes

Mini Crab Cakes

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Makes 24 crab cakes

Crab cakes make a classic appetizer or can be served on top of a bed of lettuce for a decadent salad.


  • 1/4 cup dried bread crumbs
  • 1 teaspoon baking powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried mustard
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon mayonnaise
  • 2 tablespoons salted butter, melted
  • 1 teaspoon Worcestershire sauce
  • 2 large eggs, beaten
  • 1-1/2 pounds jumbo lump crab meat


  1. Preheat oven to 350 degrees F. Coat a large baking sheet with cooking spray.
  2. In a medium bowl, mix bread crumbs, baking powder, parsley, dried mustard, pepper and Old Bay
  3. In a separate bowl, combine mayonnaise, butter, Worcestershire and eggs until well mixed. Gently stir in crab meat then bread crumb mixture.
  4. Form the crab mixture into 24 (2- to 3-inch) patties and arrange on the prepared baking sheet. Cook for 15 to 20 minutes or until crab cakes are golden brown and crispy on the outside, flipping over after 7 to 8 minutes.

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