Mini Crab Cakes

You will LOVE these mini crab cakes!!

Do you want to make crab cakes from scratch? Then these mini homemade crab cakes are for you - so quick and easy to make, and absolutely delicious! 

You can make these crab cakes from canned crab, just make sure to remove all of the moisture, and for that extra crispiness, be sure to use the amount of oil listed. 

These are a great appetizer idea for a party or a yummy addition to your light lunch or dinner salad. The sauce for these crab cakes - creamy horseradish - takes this recipe to another level. 

Happy Cooking!!

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Mini Crab Cakes

Yield 10 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author Angie Happie Lieuw

Prep time

15 Min

Cook time

5 Min

Total time

20 Min

These delish mini crab cakes are the perfect addition to your lunch or dinner salad, or make these bites to impress your guests at your next fete!

Ingredients US Metric

Crab Cakes

• 1/2 lb. crab meat (lump or canned)
• 1 cup panko crumbs
• 1 egg
• 2 tbsp mayo
• 1 tbsp Worcestershire sauce
• 2 tbsp finely chopped parsley (flat leaf if possible)
• 1/2 tbsp of whole grain mustard (with the seeds!)
• 1/2 lemon (juiced)
• 1/4 tsp salt
• pepper to taste
• 4 tbsp of vegetable oil for frying

Garnish

• watermelon radish (thinly sliced)
• microgreens
• chives
• creamy horseradish

Instructions

Preppin' the Cakes

1. Remove all of the moisture from your lump or canned crab meat
2. In a large mixing bowl, add panko crumbs to your crab meat
3. Then add 1 egg
4. Add your wash, dried and finely chopped parsley
5. Add mayonnaise and Worcestershire sauce
6. Next, add the whole grain mustard
7. Last add fresh lemon juice, salt & pepper
8. mix, mIX, MIX all of the ingredients together with a spatula or by hand
9. Roll your seasoned crab meat into mini patties, about 2" wide and 1" thick
10. Then, over high heat, add your vegetable oil to a pan
11. Fry the patties for 2 mins on each side
12. Transfer them onto a paper towel to cool (this will also remove excess oil)

Get Ready to Garnish and Serve

1. Wash and peel your watermelon radish
2. Thinly slice the watermelon radish (I used a mandolin)
3. Add individual cakes on top of a radish slice
4. Add a small dollup of creamy horseradish on top of each cake (watch out as this can get really spicy!)
5. Add a 2" piece of fresh chive on top of the horseradish
6. Garnish your plate with some microgreens and ENJOY!!

Recommended Products:

Crown Prince Fancy White-Lump Crab Meat - 6 oz

Kikkoman Bread Crumbs, Panko, Japanese Style - 8 oz

Inglehoffer Horseradish Cream Style - 9.5 Oz

Nutrition Facts

Calories

140.21

Fat

8.80 g

Sat. Fat

1.07 g

Carbs

8.92 g

Fiber

0.78 g

Net carbs

8.14

Sugar

1.06 g

Protein

6.32 g

Sodium

287.78 mg

Cholesterol

41.76 g

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