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Mini Crab CakesMini Crab Cakes
Mini Crab Cakes
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.
Recipe adapted from The Oceanaire Seafood Room
Recipe adapted from The Oceanaire Seafood Room
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Recipe - WAYZATA
Recipe: Mini Crab Cakes
Mini Crab Cakes
Prep Time25 Minutes
Servings8
Cook Time15 Minutes
Ingredients
FOR THE CRAB CAKES: 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 THE 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
Parsley for garnish (optional)
Lemon wedges for garnish (Optional)
Directions
  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. 
25 minutes
Prep Time
15 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
FOR THE CRAB CAKES: 2 eggs
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$4.99$0.42 each
1 cup mayonnaise
Kraft Mayonnaise
Kraft Mayonnaise, 12 Ounce
$7.19$0.60/oz
¾ teaspoon Dijon mustard
Koops' Dijon Mustard
Koops' Dijon Mustard, 12 Ounce
$4.39$0.37/oz
1 ¼ teaspoons Old Bay Seasoning, divided
Old Bay Seasoning
Old Bay Seasoning, 6 Ounce
$6.79$1.13/oz
¾ teaspoon fresh chopped tarragon
L&B Fresh Tarragon
L&B Fresh Tarragon, 0.75 Ounce
$3.49$4.65/oz
¼ cup finely chopped onion
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
1 tablespoon finely chopped celery
Fresh Celery
Fresh Celery, 1 Each
$2.99
¼ pound (scant 2 cups, or about ¼ loaf) crustless white bread, cubed (can substitute plain breadcrumbs)
Brownberry Country White Bread
Brownberry Country White Bread, 24 Ounce
Huge Deal
$3.99 was $5.29$0.17/oz
About 1 pound (16-18 ounces) jumbo lump crab meat, drained of any liquid
Chicken of the Sea Lump Crab Meat
Chicken of the Sea Lump Crab Meat, 6 Ounce
Deal
$5.99 was $7.39$1.00/oz
2 tablespoons butter, at room temperature
Crystal Farms Salted Sweet Cream Butter
Crystal Farms Salted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
FOR THE DIPPING SAUCE: ½ cup mayonnaise
Kraft Mayonnaise
Kraft Mayonnaise, 12 Ounce
$7.19$0.60/oz
⅛ teaspoon mustard powder
L&B Mustard Powder
L&B Mustard Powder, 1.8 Ounce
$6.79$3.77/oz
¼ teaspoon kosher salt
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
¼ teaspoon Worcestershire sauce
L&B Worcestershire Sauce
L&B Worcestershire Sauce, 8.5 Ounce
Deal
$4.99 was $5.99$0.59/oz
½ teaspoon Dijon mustard
Koops' Dijon Mustard
Koops' Dijon Mustard, 12 Ounce
$4.39$0.37/oz
1 ½ teaspoons heavy cream
Prairie Farms Ultra-Pasteurized 36% Heavy Whipping Cream
Prairie Farms Ultra-Pasteurized 36% Heavy Whipping Cream, 16 Ounce
Huge Deal
$3.99 was $5.79$0.25/oz
Parsley for garnish (optional)
Curly Parsley Bunch
Curly Parsley Bunch, 1 Each
$1.99
Lemon wedges for garnish (Optional)
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb

Directions

  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.