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.