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Mini Crab Cakes

These mini crab cakes are so easy to make! You won’t have to go to a restaurant to get delicious crab cakes. And you will find that if you refrigerate the crabcakes after shaping them, they will hold together very well when you cook them.

Use Fresh Crabmeat for Mini Crab Cakes

The fresher the crabmeat, the better the crab cakes will taste! But if you do not have easy access to fresh crabmeat, some refrigerated brands in the meat department work well. These crabmeat containers usually contain 8-16 ounces of crabmeat. Just be sure to use it as soon as purchased, even though it will usually have a best-by date well into the future. Fresh crab makes such a big difference!

Lump crabmeat works well for this recipe, although jumbo lump and claw meat also work. I do not recommend using imitation crabmeat for this recipe.

Mini Crab Cakes

Crunchy Breading

This recipe uses Chex Rice cereal for the bread crumbs. Although you may substitute other bread crumbs, rolling the crab cakes in Chex Rice cereal makes a crunchy breading. Therefore, these crab cakes never taste soggy! As a side benefit, Chex Rice cereal makes this a gluten-free recipe which is great for those who are gluten intolerant. If gluten is not a concern, use you can substitute panko breadcrumbs.

Mini Crab Cakes

Chill the Mini Crab Cakes Before Cooking

Did you know that chilling the crab cakes will help them hold together when you cook them? I recommend chilling them for one hour. I usually refrigerate them while I prepare side dishes, which lets everything finish at about the same time.

Mini Crab Cakes

Dill Sauce for Mini Crab Cakes

Dill sauce tastes great with these crab cakes and is easy to make (Click here for the recipe.) Additionally, Thomas Fish Camp Lemon Butter Dill Sauce & Marinade complements these cakes. It is sold in grocery stores and online.

Mini Crab Cakes

Other Recipes You Might Like

If you like this recipe, here are some other seafood recipes. Click on each name to link to the recipe.

Print Recipe
Mini Crab Cakes
Votes: 4
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
Votes: 4
Rating: 5
You:
Rate this recipe!
Instructions
  1. Pick out any shell pieces from the crabmeat. Set aside.
  2. Melt 1/2 tablespoon butter in a skillet. Saute the shallots and garlic until wilted (about 1-2 minutes). Remove from the heat and pour into a mixing bowl.
  3. Add the mayonnaise, Dijon mustard, Worcestershire sauce, cayenne pepper, egg, and Rice Chex crumbs. Stir until well mixed.
  4. Gently fold in the crabmeat. Place 3/4 cup of the extra Rice Chex cereal crumbs onto a plate. Form the crabmeat mixture into 2-inch diameter cakes (1/2 inch tall) and roll in the crumbs to coat. Place on a baking sheet lined with a sheet of parchment paper. Repeat until all crab cakes are on the baking sheet. Place baking sheet in the refrigerator for 1 hour for the crab cakes to set.
  5. After 1 hour, remove crab cakes from the refrigerator. Place 2 tablespoons of cooking oil in a skillet and heat on medium until hot. Place crab cakes in the oil, adding more oil as necessary, and cook until golden brown, about 2 minutes each side.
Recipe Notes

Although regular bread crumbs may be used, Rice Chex cereal is chosen for this recipe so that the crab cakes cook up crispy. Place Rice Chex cereal in a zipper plastic bag and crush by squeezing the bag or use a rolling pin.Β  Make sure the air is out of the bag so it does not pop when you crush the cereal.

Tip:Β  To help shape the mini crab cakes and make them all the same size, use a 1/4 measuring cup and coat with cooking spray.Β  Fill the cup halfway to the top with crabmeat and press the crab toΒ make it even in the cup. Turn cup over and tap on the counter to remove the cake. Shape the cake as needed to make it round. A 1/4 measuring is usually about 2 inches in diameter and filling it up only halfway (1/8 cup) will give you the correct depth for making mini cakes.

Refrigerating the crab cakes for 1 hour helps the cakes to keep their shape during cooking.

Click here for a dill sauce that works well with this crab cake recipe.

 

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