Mini Crab Cakes
3 years ago

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

2 eggs
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:
½ cup mayonnaise
⅛ teaspoon mustard powder
¼ teaspoon kosher salt
¼ teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
1 ½ teaspoons heavy cream
Optional garnishes: parsley and lemon wedges


  1. Heat the oven to 425 F.
  2. In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, ¾ teaspoon Old Bay Seasoning, tarragon, onion and celery to make a dressing.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. To make the dipping sauce: stir together the mayonnaise, mustard powder, salt, Worcestershire sauce, Dijon mustard and heavy cream.
  8. Serve the crab cakes with sauce, parsley and lemon wedges.

Recipe adapted from The Oceanaire Seafood Room