Description
Delicious mini crab cakes made with lump crab meat, seasoned with Worcestershire sauce, dry mustard, and Old Bay seasoning. These bite-sized appetizers can be pan-fried, baked, or air-fried for a crispy, flavorful treat perfect for serving with lemon wedges or remoulade sauce.
Ingredients
Scale
Main Ingredients
- 1 pound crab meat
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons dry mustard
- 2 tablespoons mayonnaise
- 1 tablespoon melted butter
- 1 teaspoon dried parsley flakes
- 2/3 cup panko bread crumbs
- 1 teaspoon Old Bay seasoning
- 1/2 cup oil (optional - for frying)
Instructions
- Prepare Crab Meat: Look over the crab meat carefully and remove any shell fragments that may remain to ensure a smooth texture.
- Mix Ingredients: In a mixing bowl, combine the egg, Worcestershire sauce, dry mustard, mayonnaise, melted butter, dried parsley, panko bread crumbs, and Old Bay seasoning. Mix everything together until well combined.
- Fold in Crab Meat: Gently fold in the crab meat, being careful not to break up the larger chunks to keep the texture intact.
- Form Crab Cakes: Use a small cookie scoop to portion out the crab cakes into mini sizes. Refrigerate the crab cakes while preparing to cook.
- Choose Cooking Method: Preheat oil in a skillet over medium heat for pan-frying, or preheat the oven to 375°F for baking, or preheat the air fryer to 400°F for air-frying.
- Pan-Fry Crab Cakes: Place oil in a medium skillet and heat until glistening. Place about a third of the crab cakes in the pan, leaving space to flip. Cook 2-3 minutes per side until golden brown. Remove and drain on paper towels before serving warm.
- Air-Fry Crab Cakes: Lightly spray both sides with oil. Arrange crab cakes in a single layer in a greased air fryer basket. Fry at 400°F for 4 minutes, flip, then fry an additional 4 minutes.
- Bake Crab Cakes: Line a baking sheet with foil and brush with oil or spray with nonstick spray. Arrange crab cakes in a single layer. Bake at 375°F for 12-15 minutes, flipping halfway through if desired for browning on both sides.
- Serve: Serve the mini crab cakes immediately with lemon wedges or remoulade sauce for dipping.
Notes
- Use fresh lump crab meat for best texture and flavor.
- Removing shell fragments carefully will enhance the eating experience.
- Mayonnaise and melted butter help bind and add moisture to the crab cakes.
- Adjust seasoning and Old Bay to taste for spiciness.
- Refrigerating crab cakes before cooking helps them hold together better during frying or baking.
- The crab cakes can be cooked by pan-frying, air-frying, or baking depending on your preference for crispiness and convenience.
- Serve the crab cakes warm immediately for the best taste and texture.
- Lemon wedges or remoulade sauce complement the crab cakes nicely as dips.
Nutrition
- Serving Size: 1 mini crab cake
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 6 g
- Cholesterol: 45 mg
