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Mini Crab Cakes

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.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Author: Cathy Trochelman

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
  • 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

  • Combine all ingredients in a medium mixing bowl; mix well.
  • 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.

Garlic Aioli

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