Mini Crab Cakes

25 minutes

Mini Crab Cakes – loaded with lump crab meat, red pepper, red onion, and cilantro. These crab cakes are packed with flavor and delicious all on their own or with 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 back in 2004, on my honeymoon. We 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 definitely eat my weight in them!

Because aside from the crab meat, you most likely have everything you need for these bad boys right at home. And as long as you have 20 minutes to spare, you’re well on your way to the delicious flavor of the BEST crab cakes ever.

I love enjoying them on top of salads, and their mini size makes them the perfect appetizer, too. Holiday parties… here we come!

what you’ll need for 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 to make crab cakes

1. 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.
2. Shape mixture by tablespoonfuls into small cakes; coat with additional bread crumbs.
3. Saute crab cakes in olive oil over medium heat until golden brown on both sides.
4. Serve with garlic aioli.

how to make garlic aioli

1. 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.
2. 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 to reheat crab cakes

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

Mini Crab Cakes

Yield: 12

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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.

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Ingredients

Crab Cakes

• 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

Coating & Frying

• 1/2 c. bread crumbs
• 2 Tbsp. olive oil

Garlic Aioli

• 1 c. mayo
• 2-4 cloves garlic, crushed
• 2 Tbsp. cilantro, minced
• 1 tsp. lemon juice
• 1/8 tsp. salt
• 1/8 tsp. pepper

Instructions

Crab Cakes

1. Combine all ingredients in a medium mixing bowl; mix well.
2. Shape mixture by tablespoonfuls into small cakes; coat with additional bread crumbs.
3. Saute crab cakes in olive oil over medium heat until golden brown on both sides.
4. Serve with garlic aioli.

Garlic Aioli

1. Combine all ingredients in a food processor; blend until smooth.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 53mgSodium: 404mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 7g