Mini Crab Cakes Recipes

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MINI CRAB CAKES



Mini Crab Cakes image

Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 19

1/2 cup mayonnaise
1 tablespoon dill pickle relish
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
CRAB CAKES:
1 large egg
1/4 cup seasoned bread crumbs
1/4 cup mayonnaise
1 green onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon Dijon mustard
1/2 teaspoon seafood seasoning
1/4 teaspoon hot pepper sauce
3 cups lump crabmeat, drained
1/4 cup canola oil
16 dill pickle slices
Minced chives

Steps:

  • Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.

Nutrition Facts : Calories 134 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

MINI CRAB CAKES



Mini Crab Cakes image

Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!

Provided by Dannon Oikos

Categories     Trusted Brands: Recipes and Tips     Dannon Oikos®

Time 40m

Yield 18

Number Of Ingredients 12

1 (16 ounce) can fancy lump crabmeat, well drained and picked through for cartilage
1 egg, lightly beaten
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
¼ cup finely chopped red bell pepper
¼ cup thinly sliced green onion
1 teaspoon finely grated zest of one lemon
Fresh cracked pepper to taste
1 cup plain or panko breadcrumbs, divided
Cooking spray
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons lemon juice

Steps:

  • Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
  • Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
  • Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
  • Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 5.4 g, Cholesterol 30.3 mg, Fat 0.8 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 133.8 mg, Sugar 0.2 g

MINI CRAB CAKES AND CAJUN TARTAR



Mini Crab Cakes and Cajun Tartar image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h30m

Yield 12 crab cakes

Number Of Ingredients 22

3/4 cup mayonnaise
3 tablespoons sweet relish
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Cajun seasoning
1/2 teaspoon white vinegar
2 tablespoons salted butter, melted and cooled
2 large eggs
3 tablespoons sour cream
2 tablespoons coarsely chopped fresh parsley
1 teaspoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice, plus wedges for serving
3 to 4 dashes hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
1 tablespoon capers, drained and chopped
2 stalks celery, finely chopped
1/2 teaspoon salt, plus more for sprinkling
1 pound lump crab meat
3/4 cup panko breadcrumbs (see Cook's Note)
1/4 cup vegetable oil

Steps:

  • For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
  • For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
  • In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.

MINI CRAB CAKES WITH MUSTARD CREME FRAICHE



Mini Crab Cakes with Mustard Creme Fraiche image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 15 mini crab cakes

Number Of Ingredients 16

1/4 cup creme fraiche
1 tablespoon whole-grain mustard
1 teaspoon Dijon Mustard
1/8 teaspoon seafood seasoning, such as Old Bay
2 slices white sandwich bread
1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
1 tablespoon lemon zest, plus lemon wedges, for serving
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
1 large egg, beaten
3 tablespoons unsalted butter
1 tablespoon chopped chives, for garnish

Steps:

  • For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
  • For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
  • Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
  • Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.

CRAB CAKE BITES



Crab Cake Bites image

These appetizer bites are a mini way to enjoy crab cakes for your next gathering. Crab, fresh chives and spices are folded into bread crumbs, shaped and baked for the perfect bite. Serve with lemon-garlic sauce for dipping.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 36

Number Of Ingredients 15

1/2 cup mayonnaise
1 egg
2 tablespoons chopped fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons Old Bay™ seafood seasoning
1 teaspoon fresh lemon juice
2 containers (8 oz each) refrigerated pasteurized lump crabmeat, cleaned
2/3 cup Progresso™ plain panko crispy bread crumbs
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon finely chopped garlic
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Lemon wedges

Steps:

  • Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  • In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
  • Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
  • Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.

Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g

MINI CRAB CAKES



Mini Crab Cakes image

Thrill the party crowd with these Mini Crab Cakes in your appetizer lineup. Making Mini Crab Cakes is a whole lot easier than you might think when you use ingredients like STOVE TOP Stuffing, canned crab meat, celery and green onions!

Provided by My Food and Family

Categories     Sauces & Condiments

Time 30m

Yield 20 servings, 2 mini crab cakes and about 1 tsp. sauce each

Number Of Ingredients 10

2 eggs
1-1/2 cups water
1/3 cup butter, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 cans (6 oz. each) crabmeat, drained, flaked
1 stalk celery, finely chopped
4 green onions, sliced
1/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup apricot preserves
1 tsp. Sriracha sauce (hot chili sauce)

Steps:

  • Heat oven to 400ºF.
  • Whisk first 3 ingredients in medium bowl until blended. Add stuffing mix, crabmeat and vegetables; mix well.
  • Drop heaping tablespoonfuls of crab mixture, 2 inches apart, onto baking sheets sprayed with cooking spray; flatten slightly with spatula. (You should have 40 mounds.)
  • Bake 8 to 10 min. or until golden brown. Meanwhile, mix remaining ingredients until blended.
  • Serve crab cakes with sauce.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 3 g, Protein 36 g

MINI CRAB CAKES WITH CURRIED TARTAR SAUCE



Mini Crab Cakes with Curried Tartar Sauce image

My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!

Provided by Maria Connors

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 18

¼ cup mayonnaise
2 teaspoons relish
1 teaspoon spicy mustard
½ teaspoon hot sauce
1 teaspoon garam masala
1 teaspoon minced cilantro
2 tablespoons salted butter
2 stalks celery, finely chopped
½ medium onion
½ small red bell pepper, chopped
½ small green bell pepper, chopped
2 cups fresh bread crumbs
1 ½ cups crabmeat
2 large eggs
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ cup vegetable oil for frying, or as needed

Steps:

  • Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
  • Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
  • Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
  • Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
  • Serve with curried tartar sauce.

Nutrition Facts : Calories 326.2 calories, Carbohydrate 16.1 g, Cholesterol 141.4 mg, Fat 23.4 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 658.4 mg, Sugar 3.3 g

MINI CRAB CAKES



Mini Crab Cakes image

Serve these crab cake bites at your next party, but don't sleep on 'em-they disappear fast.

Provided by Betty Rosbottom

Categories     Mixer     Bake     Cocktail Party     Easter     New Year's Eve     Cream Cheese     Crab     Shower     Chive     Engagement Party     Party     Bon Appétit

Yield Makes 24

Number Of Ingredients 16

8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch of cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 cup panko (Japanese breadcrumbs)*
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
1 plus more for pans
Fresh chives, cut into pieces
Special Equipment
2 mini muffin pans

Steps:

  • Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
  • Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
  • Arrange crab cakes on serving platter; sprinkle with chives.
  • Available in the Asian foods section of some supermarkets and at Asian markets.

MINI CRAB CAKES ON SEASHELLS



Mini Crab Cakes on Seashells image

Crab cakes served on scallop shells make for natural party-sized bites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 dozen

Number Of Ingredients 15

3 slices white bread, crusts removed
1/2 cup milk
3 tablespoons olive oil
1 cup finely chopped onion
1 pound jumbo lump crabmeat, cartilage removed, crabmeat squeezed dry
1 tablespoon rum
1 teaspoon tomato paste
1 teaspoon fresh lemon juice
1 large egg yolk
2 tablespoons finely chopped fresh cilantro
Coarse salt and freshly ground pepper
Hot sauce, such as Tabasco
24 clam or scallop shells (2 to 2 1/2 inches each), rinsed and dried
1/2 cup fresh fine breadcrumbs
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 375 degrees. Soak bread in milk until almost all milk is absorbed. Squeeze out milk; discard. Set bread aside.
  • Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until translucent, 4 to 5 minutes. Reduce heat to low; add two-thirds of crabmeat, the soaked bread, rum, tomato paste, lemon juice, and egg yolk; cook, stirring, 4 minutes. Add cilantro; season with salt, pepper, and hot sauce.
  • Continue to cook mixture, stirring, until combined and crabmeat is broken up, about 5 minutes more. Remove from heat; add remaining crabmeat.
  • Mound the crab mixture into shells; transfer to rimmed baking sheets. Stir breadcrumbs into butter in a small bowl; sprinkle mixture on tops of crab cakes.
  • Bake crab cakes until heated through and brown, 15 to 18 minutes. Serve warm.

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MINI CRAB CAKES RECIPE | BON APPéTIT
mini-crab-cakes-recipe-bon-apptit image
2009-02-15 Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over). Step …
From bonappetit.com
3.5/5 (87)
Servings 24
  • Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
  • Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
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10 BEST CRAB CAKES RECIPES | YUMMLY
2022-05-06 crab, cakes, crabmeat, lemon wedges, olive oil, spice, Worcestershire sauce and 18 more Crab Cakes Happily Unprocessed kosher salt, shallots, black pepper, tartar sauce, crab, lemon zest and 7 more
From yummly.com
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MINI CRAB CAKES RECIPE - LAURA IN THE KITCHEN
Preparation. 1) In a small food processor, add the scallions, parsley, lemon, mayo, and garlic. Puree until smooth. 2) In a large bowl, combine the crabmeat, scallion mixture, old bay, egg, worcesteshire sauce, a touch of salt and pepper and panko. Mix it all together, cover and stick it in the fridge for about an hour.
From laurainthekitchen.com
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MINI MARYLAND CRAB CAKES | KAREN'S KITCHEN STORIES
2014-01-20 Divide the dough into 12 equal pieces and shape into 1 inch thick rounds. Melt the butter and olive oil in a 12 inch non-stick skillet over medium heat. Add the crab cakes and sear on one side for 4 minutes, until browned. Flip the cakes over, reduce the heat to medium low, and cook for another 4 minutes. Serve with lemon wedges.
From karenskitchenstories.com
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MINI CRAB CAKES RECIPE - SLOW THE COOK DOWN
2019-10-12 Boil for around 15 mins until the potato is cooked through. Drain, place in a saucepan with the butter and mash. Leave to cool (photos 1 & 2). In a large mixing bowl, place all the other ingredients, apart from the flour, eggs and breadcrumbs. Mix well. Once the potatoes have cooled, mix them in (photo 3).
From slowthecookdown.com
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PHILLIPS MINI CRAB CAKES COOKING INSTRUCTIONS - THERESCIPES.INFO
Step 1: Place the frozen crab cakes on a baking sheet lined with parchment paper with greased with cooking oil. Heat the oven to 350 degrees F. Step 2: For faster browning, lightly brush the top of the cakes with olive oil/ butter Step 3: Put the crab cakes in the oven and bake for 8-10 minutes depending on the thickness of the cakes.
From therecipes.info
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ZESTY MINI CRAB CAKES RECIPE - WOMANSDAY.COM
2016-05-09 Heat broiler. Line a baking sheet with nonstick foil. In a large bowl, whisk together egg, mustard, and Tabasco; stir in the cracker crumbs. Add crab, scallion, 1 …
From womansday.com
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HEALTHY CRAB CAKE RECIPE - CLEAN EATING
2013-04-01 In a large mixing bowl, combine pepper-scallion mixture with crab, zest, lime juice, chopped cilantro, egg, 1/2 cup panko, 1 tbsp mayonnaise and salt. Put remaining 1/2 cup panko on a plate. Form a crab cake using about 1 1/2 tbsp crab mixture, then gently roll it in panko and place on prepared baking sheet. Repeat with remaining crab mixture.
From cleaneatingmag.com
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MINI CRAB CAKES WITH SMARTER TARTAR | HEART AND STROKE FOUNDATION
Step 4. In large, nonstick skillet, heat 1 tbsp (15 mL) canola oil over medium-high heat. Place eight crab cakes into skillet and cook, turning once, until crisp and browned, about 4 minutes per side. Transfer to serving plate or baking sheet, wipe any crumbs out of skillet and repeat with remaining oil and crab cakes.
From heartandstroke.ca
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Top Asked Questions

What is the best recipe for crab cakes?
Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs. Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet.
What do you do with mini crab cakes?
These mini crab cakes are super versatile. Serve them as party food with dips like sweet chili, sriracha or ranch, as an appetize r, or as a main meal with a salad and potato side like Roast Potatoes or Oven Baked Fries. You can make them any size you want, make tiny ones for finger food and larger ones for a main meal.
Can you make crab cakes ahead of time?
Sign in Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Generously butter 2 mini muffin pans.
How do you make crab Patties at home?
Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes. With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties.

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