Mini Crab Cakes
This classic appetizer is baked, not fried, and served with a creamy homemade dipping sauce. Perfect for your next party! Pairs well with Summit EPA.
If you don’t have time to make your own crab cakes from scratch, you can always find great seafood options in the deli, like our Butchers Kitchen Maryland Crab Cakes, Butchers Kitchen Shrimp Cakes, Butchers Kitchen Lobster Cakes and Butchers Kitchen Pepper Jack Salmon Cakes.
Makes 8 (4-ounce) crab cakes
Preparation time: 40 minutes
1 cup mayonnaise
¾ teaspoon Dijon mustard
1 ¼ teaspoons Old Bay Seasoning, divided
¾ teaspoon fresh chopped tarragon
¼ cup finely chopped onion
1 tablespoon finely chopped celery
¼ pound (scant 2 cups, or about ¼ loaf) crustless white bread, cubed (can substitute plain breadcrumbs)
About 1 pound (16-18 ounces) jumbo lump crab meat, drained of any liquid
2 tablespoons butter, at room temperature
For dipping sauce:
Start with ½ cup mayonnaise and add, to taste:
- Heat the oven to 425 F.
- In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, ¾ teaspoon Old Bay Seasoning, tarragon, onion and celery to make a dressing.
- In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.
- Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all the dressing.
- Divide the mixture and form into 16 mini crab cakes (or 8 full-size crab cakes). Place the cakes on a greased cookie sheet or sheet pan.
- In a small bowl, stir the butter together with the remaining one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.
- Bake the cakes until golden brown, about 10 to 15 minutes. Serve warm.
- Serve with dipping sauce: Stir together the mayonnaise with a small amount of dry mustard, Dijon mustard, Worcestershire sauce and salt. Thin with a little heavy cream to your desired consistency.
Recipe adapted from The Oceanaire Seafood Room