Easy Mini Crab Cakes Recipe - delicious appetizer sized crab cakes with almost no filler, and tons of juicy crab meat!

Delicious tender crab cakes, loaded with blue crab meat and little filler - these easy to pop appetizer sized crab cakes are a huge hit at any party!

If you love crab cakes, old bay seasoning, and are planning a big party, these are the perfect easy appetizer - they feed a crowd, cook quickly, and are easy to serve!

These mini crab cakes are perfect with shrimp cocktail, Crab Bloody Mary Deviled Eggs, Broiled Lobster Tails,Garlic Butter Naked Lobster Rolls, Bloody Mary Oysters, and Brown Sugar Bacon Wrapped Scallops for a seafood feast!

We're including notes to make this recipe keto or gluten free below, so please take note of them if you would like to make the simple swaps for these appetizer crab cakes to fit into your keto diet.

We hope you love this recipe as much as we do.

Making crab cakes is incredibly simple - you mix, form, and fry or bake - but we have a couple of tips to make these crab cakes even easier.

Mix jumbo lump crab meat, Worcestershire sauce, old bay seasoning, a little bit of bread crumbs, gently fold them together, cover and refrigerate to cook later.

When you're ready to eat, bake (or you can pan fry for a couple minutes per side), then brush with a little butter and lemon juice, and serve with crackers, tartar sauce, and hot sauce!

• Don't overmix ingredients. This will make crab cakes tough and stiff.
• Be careful adding salt - crab is already fairly salty. You may opt for unsalted butter to brush on crab cakes to reduce salty flavor.
• Mustard powder can be omitted if you have a mustard allergy, like me!
• We like to add more old bay at the end, you can never get enough old bay!
• For a bit of a flavorful kick, you can add very finely minced red peppers into crab cakes.

We're baking crab cakes in this recipe since pan frying can be a bit of a pain to flip a ton of mini crab cakes - but if you don't mind flipping a bunch of them, it's pretty simple.

Melt butter in a nonstick pan on medium high and add crab cakes.

Cook to golden brown, flipping often, until crispy and browned on all sides - about 8 minutes.

The carb count in this recipe is naturally pretty low since we're using a lot less filling already (it only acts as a binder, not as a crucial part of the flavor) - to make an easy swap for these crab cakes to fit into a keto diet, simply swap breadcrumbs for almond flour.

Similarly, if you have a gluten allergy, you can swap for a gluten free breadcrumb.

These crab cakes can be prepared ahead of time, making them perfect for parties.

There are two ways of prepping these crab cakes ahead of a party - by parbaking (lightly baking to cooked, without overly browning); or by forming and covering, storing in a refrigerator for up to one day until ready to bake.

Prepped crab cakes can also be individually frozen and then baked from-frozen at party time - pop them in an oven preheated to 350 degrees and cook until piping hot and 145 degrees internal temperature.

Crab cakes are delicious with all sorts of side dishes, fruits and vegetables - they are great at parties, (we especially love crab cakes at brunch!) and picnics, but we're sharing some of our favorite seafood dishes we love to serve alongside crab cakes for an epic seafood feast:

You can find our complete seafood recipe archives here.

If you're looking for other delicious show stopping appetizers that are packed with flavor, please check out some of our favorites below:

Find our complete appetizer archives here.

If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Please also help me share on facebook and pinterest!

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