These Mini Crab Cakes are loaded with lump crab meat, red pepper, red onion, cilantro, and grated Parmesan cheese. They make the perfect party appetizer and are especially delicious with our homemade garlic aioli!
I’m pretty sure I was born to love crab cakes, but the first time I remember really falling for them was on a trip to Florida back in my early 20’s. Being from Wisconsin, where amazing fresh seafood is hard to come by, you can guess what grabbed my attention: ALL THE CRAB!
There’s no denying that my first love was crab legs… which I’m pretty sure I ate my weight in throughout my week there… but crab cakes were a close second. Which is why I knew I had to re-create them at home! Because when you really love something, why wait to order it at a restaurant? Especially when it’s so easy to make at home!
And these Crab Cakes literally couldn’t be easier. Aside from the crab meat, you most likely have everything you need right in your fridge and pantry. And as long as you have 20 minutes to spare, you’re well on your way to the BEST bite sized crab cakes ever.
They make a delicious appetizer, and I also love adding them to my favorite salads. And even though they really don’t NEED any sauce? You have to try them with my easy garlic aioli… it’s a game changer!
what you’ll need for this recipe
Crab meat – Crab meat is the main ingredient in this recipe. I used 12 ounces of canned lump crabmeat. Substitute fresh crab meat or any type of jumbo lump crab meat.
Bread crumbs – Bread crumbs are used as a binder in this recipe to keep the crab cakes intact. I used regular breadcrumbs, but you can substitute panko breadcrumbs if you prefer.
Parmesan – Parmesan adds delicious salty, savory flavor to the crab cakes. I used grated Parmesan from a shaker. Substitute fresh grated for even more delicious flavor.
Vegetables & Herbs – Vegetables and herbs add freshness, flavor, and a bit of crunch to the crab cakes. I used red onion, red pepper, cilantro and minced garlic.
Egg & Mayo – 1 large egg and 1/4 cup mayonnaise add moisture and richness to the crab cakes while also working as binders.
Seasonings – I kept the seasonings simple with quarter teaspoons each of Old Bay seasoning, salt and pepper.
how to make crab cakes
Combine the ingredients. In a medium mixing bowl combine lump crab meat, bread crumbs, red onion, red pepper, cilantro, egg, minced garlic, mayo, and seasonings. Stir until ingredients are fully incorporated.
Shape & pan fry. Shape crab mixture by tablespoonfuls into small cakes; coat with additional bread crumbs for a crisp crust. Sauté crab cakes in olive oil over medium heat until golden brown on both sides.
Serve. Serve with a squirt of lemon juice and garlic aioli.
baked crab cakes
Crab cakes can easily be baked instead of pan-fried. To bake, place them on a baking sheet lined with cooking spray. Bake at 350° for 20-25 minutes or until golden brown.
Recipe Variations
- Add additional seasonings, such as worcestershire sauce, hot sauce, or dijon mustard
- Substitute fresh chives, fresh parsley, or fresh basil for the cilantro
- Add additional seasonings, such as black pepper, paprika, cayenne pepper, or cumin
- Add additional chopped vegetables
- Use any type of crab meat
- Substitute panko breadcrumbs for regular
- Add lemon zest or lemon juice to the crab mixture
storing & reheating
Leftover crab cakes can be stored in an airtight container in the refrigerator for 3-4 days. Due to their crispy coating, it is best to reheat crab cakes in a skillet or oven. To reheat in a skillet, heat 1 Tbsp. olive oil over medium-low heat. Add crab cakes and reheat 5-7 minutes on each side or until center is hot. To reheat in an oven, heat the oven to 325° and bake for 15 minutes from room temperature.
crab cake dipping sauces
We always love a good dipping sauce, and these are some of our favorites!
More Holiday Appetizer Recipes to Try
Because you can never have too many appetizer options!
Mini Crab Cakes
Ingredients
Crab Cakes
- 12 ounces lump crab meat
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup red onion finely chopped
- 1/4 cup red pepper finely chopped
- 1/4 cup cilantro minced
- 1 egg beaten
- 1 clove garlic minced
- 1/4 cup mayo
- 1/4 teaspoon Old Bay Seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Coating & Frying
- 1/2 c. bread crumbs
- 2 Tbsp. olive oil
Garlic Aioli
- 1 cup mayo
- 2-4 cloves garlic crushed
- 2 Tablespoons cilantro minced
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
Crab Cakes
- Combine all ingredients in a medium mixing bowl; mix well.
- Shape crab mixture by spoonfuls into small cakes; coat with additional bread crumbs.
- Sauté in olive oil over medium heat until golden brown on both sides.
- Serve with garlic aioli.
Garlic Aioli
- Combine all ingredients in a food processor; blend until smooth.
Dorothy Reinhold says
I am a huge fan of crab cakes! I never thought of making them for a party!
Abeer says
These are mouthwatering! I am sure they will quickly disappear in our house!
Katerina @ diethood .com says
mmm…these look incredibly delicious!! Can’t wait to try this recipe!! YUM!!
Michelle says
We absolutely love crab cakes! Definitely need to try these!!
Erin | Dinners,Dishes and Dessert says
These are on my must-make list!
Karl says
My daughter is curious to try crab for her frat time and I think this is the perfect recipie for her to try
Sandra says
This will quickly become a favorite in our house!
Cathyrob says
These were amazing! Made for a New Years Eve party. I sautéed them first(took more oil than called for but I doubled the recipe), put on parchment paper on oiled cookie sheet, then slid paper off and warmed them in 350 oven for 20 min. Put on a pretty patter and they were consumed so fast I only ate 1. I did make a little bigger. Garlic aioli was perfect. Also served w a nice horseradish cocktail sauce.