These mini crab cakes are so easy to make! You won’t have to go out to a restaurant anymore 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.

The fresher the crabmeat, the better the crab cakes will taste. But for those who do not have easy access to fresh crabmeat, there are refrigerated brands in the fresh meat department that work well. These crabmeat containers usually contain 8-16 ounces of crabmeat. 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.

This recipe uses Chex Rice cereal for the bread crumbs. Although you may substitute other bread crumbs, rolling the crab cakes in Chex Rice cereral makes very crunchy breading. These crab cakes never taste soggy! As a side benefit, using Chex Rice cereral makes this a gluten-free recipe which is great for those who are gluten intolerant.

A dill sauce works well with these crab cakes and is so easy to make. Click here for the recipe.

Print Recipe
Mini Crab Cakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
mini cakes
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
mini cakes
Ingredients
Votes: 0
Rating: 0
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.  Make sure the air is out of the bag so it does not pop when you crush the cereal.

Tip:  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.  Fill the cup halfway to the top with crabmeat and press the crab to 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.

 

You may also like