Easy Mini Crab Cakes Recipe
Easy Mini Crab Cakes Recipe - delicious appetizer sized crab cakes with almost no filler, and tons of juicy crab meat!
Servings: 28
Calories: 50kcal
Ingredients
- 16 ounces crab claw meat
- 1 large egg
- 1 clove garlic minced
- ¼ cup mayonnaise
- ¼ cup panko bread crumbs divided
- 2 teaspoons grainy mustard
- 1 & ½ teaspoon old bay seasoning
- 1 teaspoon lemon juice fresh squeezed
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter melted
- Fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 450°F.
- Line a sheet tray with parchment paper, set aside.
- Pick through the crab meat to make sure there are no shells but try not to break it up too much.
- In a large egg, mix together the egg, garlic, mayonnaise, half the bread crumbs, mustard, old bay, lemon juice, and black pepper.
- Add the crab meat in and fold it into the other ingredients.
- Do not work it too much.
- Place tablespoon-sized scoops of the crab mix onto the sheet tray, not touching.
- Top the crab cakes with the remaining bread crumbs.
- Bake for 6-8 minutes until golden brown and the internal temperature reaches at least 165°F.
- Brush the butter on top of each crab cake.
- Garnish with optional parsley and serve with the dipping sauce of your choice.
Notes
These are very flavorful! The addition of the butter on top send them over the top.
The crab meat can be a little salty so I suggest tasting it first before adding any additional salt.
The crab meat is fully cooked in the can.
Nutrition
Serving: 2crab cakes | Calories: 50kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 104mg