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Crispy Mini Crab Cakes Recipe Easy 10-Minute Appetizer Delight

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These crispy mini crab cakes combine a tender, flavorful crab interior with a golden, crunchy breadcrumb crust. Perfect for quick appetizers, they come together in under 10 minutes and are a crowd-pleaser for any occasion.

Ingredients

Scale
  • 8 oz lump crab meat
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp green onions, finely chopped
  • 1 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1 tsp Old Bay seasoning
  • 1 tsp lemon zest
  • Salt and pepper to taste
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil

Instructions

  1. In a medium bowl, gently combine lump crab meat with mayonnaise, Dijon mustard, green onions, Old Bay seasoning, lemon zest, salt, and pepper. Be careful not to break up the crab too much.
  2. Add the beaten egg to the crab mixture and fold gently to combine. If the mixture feels too wet, sprinkle in a small handful of panko breadcrumbs and mix lightly.
  3. Form the mixture into 12 uniform mini cakes (about 1.5 inches diameter) using your hands or a small cookie scoop. Place them on a plate or parchment-lined tray.
  4. Pour panko breadcrumbs into a shallow dish. Gently press each mini cake into the panko, coating all sides evenly without pressing too hard.
  5. Heat unsalted butter and olive oil in a large skillet over medium heat until shimmering but not smoking.
  6. Place the mini crab cakes gently in the skillet without overcrowding. Cook each side for 3-4 minutes or until golden brown and crispy, flipping carefully once.
  7. Transfer cooked crab cakes to a cooling rack or paper towel-lined plate to drain excess oil. Serve warm with lemon wedges or your favorite dipping sauce.

Notes

Handle lump crab meat gently to keep chunks intact. Use Japanese-style panko for a lighter, crispier crust. Avoid overcrowding the pan to prevent steaming. Chill formed cakes for 15 minutes before coating and frying for better shape retention. For gluten-free, substitute panko with gluten-free breadcrumbs or almond flour. For dairy-free frying, use avocado or coconut oil instead of butter and olive oil.

Nutrition

Keywords: crab cakes, mini crab cakes, appetizer, seafood, quick recipe, easy crab cakes, crispy crab cakes

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