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–+ servings

Mini Crab Cakes

5 from 4 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 15
Calories 65 kcal

Ingredients
  

  • ½ tablespoon butter
  • 2 tablespoons shallots, finely minced (may substitute minced sweet onion)
  • 1 clove garlic, minced
  • 3 tablespoons mayonnaise
  • 1 ½ tablespoons dijon mustard
  • 1 ½ tablespoons Worcestershire sauce
  • ¼ teaspoon cayenne pepper, ground
  • 1 large egg, beaten
  • ½ cup Rice Chex cereal, crushed (may substitute other bread crumbs)
  • 1 pound lump crabmeat
  • ¾ cup extra Rice Chex crumbs (roll the crabcakes in these crumbs)

Instructions
 

  • Pick out any shell pieces from the crabmeat. Set aside.
  • Melt 1/2 tablespoon butter in a skillet. Sauté the shallots and garlic until wilted (about 1-2 minutes). Remove from the heat and pour into a mixing bowl.
  • Add the mayonnaise, Dijon mustard, Worcestershire sauce, cayenne pepper, egg, and Rice Chex crumbs. Stir until well mixed.
  • 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 parchment-lined baking sheet. Repeat until all crab cakes are on the baking sheet. Place the baking sheet in the refrigerator for 1 hour to set the crab cakes.
  • 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.

Notes

Binding Agent

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 using a rolling pin.  Make sure the air is out of the bag so it does not pop when you crush the cereal.

Tip for Making Crab Cakes the Same Size

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

Refrigerate to Set Shape

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

Dill Recipe

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

Nutrition

Calories: 65kcalCarbohydrates: 3gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 27mgSodium: 335mgPotassium: 93mgFiber: 0.2gSugar: 1gVitamin A: 97IUVitamin C: 3mgCalcium: 28mgIron: 1mg
Keyword Appetizer, crab cake appetizers, Crab Recipe, Maryland-style crabcakes, mini crab cakes, recipe for crab cakes
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