Mini Crab Cakes make the perfect holiday appetizer! All the flavors of the delicious crab cakes you love in a delicious bite-sized appetizer that’s party-friendly and sure to be a favorite.
These crab cakes are loaded with lump crab meat, red pepper, red onion, and cilantro. They’re packed with flavor and delicious all on their own or with homemade garlic aioli.
If you’re looking for the ideal appetizer for your next holiday party, look no further. This recipe is exactly what you need!
I partnered with Pick ‘n Save to bring you this recipe. Thank you for supporting the brands that make Lemon Tree Dwelling possible!
I’m pretty sure I was born to love crab cakes, but the first time I remember really falling for them was back in 2004, on my honeymoon.
My husband and I went to Florida, and literally spent our days eating, drinking, and laying on the beach. With a few other things thrown in. But mostly eating and drinking.
And since we’re both from Wisconsin, where amazing fresh seafood is hard to come by, you can guess what caught our attention. All. The. Crab.
There’s no denying that our first love was crab legs…which I’m pretty sure I ate my weight in throughout the week…but crab cakes were a close second.
And ever since then, every chance I get, you better believe I order them.
But now that I remember just how easy they are to make at home? I just might try to re-live my honeymoon days at home. And eat my weight in them!
The best news of all, of course, is that it couldn’t be easier to find everything you need to make them at Pick ‘n Save!
From the Kroger brand lump crab meat to the fresh red peppers, cilantro, and onions, Pick ‘n Save has all the ingredients you need to make it even easier for you get ready for the holidays.
Whether you’re hosting a holiday party or thinking ahead to New Year’s Eve, these Mini Crab Cakes simply MUST be on your menu! They’re sure to be a huge hit!
What ingredients are in this recipe?
- 2 6 oz. cans Kroger lump crab meat
- 1/3 c. Kroger bread crumbs
- 1/4 c. red onion, finely chopped
- 1/4 c. red pepper, finely chopped
- 1/4 c. cilantro, minced
- 1 large Roundy’s egg, beaten
- 1 clove garlic, minced
- 1/4 c. mayo
- 1/4 tsp. Old Bay Seasoning
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. bread crumbs
How do you make crab cakes?
- 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 mixture by tablespoonfuls into small cakes; coat with additional bread crumbs.
- Saute crab cakes in olive oil over medium heat until golden brown on both sides.
- Serve with garlic aioli.
How do you make garlic aioli?
- In a food processor combine 1 c. mayo, 2-4 garlic cloves, 2 Tbsp. minced cilantro, 1 tsp. lemon juice, 1/8 tsp. salt, and 1/8 tsp. pepper.
- Blend until smooth.
Can you bake them?
Yes, crab cakes can be baked instead of pan-fried. To bake crab cakes, place them on a baking sheet lined with cooking spray. Bake at 350° for 20-25 minutes or until golden brown.
How do you reheat?
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.
Looking for more delicious holiday appetizers? Here are some favorites!
- Swiss Almond Cheese Ball
- Crab Rangoon Wonton Cups
- Mushroom Marsala Baked Brie
- Cranberry Pecan Baked Goat Cheese
- Chicken Cranberry Brie Tartlets
- Maple Bacon Wrapped Shrimp
- Mushroom Bacon Swiss Crostini
- Crock Pot Crab Dip
Serving Size: 1
Amount Per Serving: Calories: 240 Total Fat: 20g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 53mg Sodium: 404mg Carbohydrates: 7g Fiber: 1g Sugar: 1g Protein: 7g