Description
Delicious mini crab cakes made with fresh crab meat, seasoned with Worcestershire sauce, dry mustard, and Old Bay seasoning, mixed with panko breadcrumbs and mayonnaise for perfect bite-sized appetizers that can be pan-fried, baked, or air-fried for a crispy golden finish.
Ingredients
Scale
Main Ingredients
- 1 pound crab meat
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons dry mustard
- 2 tablespoons mayonnaise
- 1 tablespoon melted butter
- 1 teaspoon dried parsley flakes
- 2/3 cup panko bread crumbs
- 1 teaspoon Old Bay seasoning
- 1/2 cup oil (optional - for frying)
Instructions
- Prepare Crab Meat: Carefully inspect the crab meat to remove any shell fragments or unwanted pieces to ensure a smooth texture.
- Mix Ingredients: In a mixing bowl, combine the egg, Worcestershire sauce, dry mustard, mayonnaise, melted butter, dried parsley flakes, panko bread crumbs, and Old Bay seasoning. Mix well until all ingredients are fully integrated.
- Fold in Crab Meat: Gently fold the crab meat into the mixture, taking care not to break up the larger chunks to retain texture.
- Portion Crab Cakes: Use a small cookie scoop to portion out the crab cakes. Place the formed cakes onto a plate and refrigerate while preparing to cook.
- Cook Pan-Fried: Heat oil in a medium skillet over medium heat until shimmering. Place about a third of the crab cakes in the pan without crowding. Cook for 2-3 minutes on one side until golden brown, then flip and cook another 2 minutes. Transfer cooked cakes to a paper towel-lined plate to drain excess oil.
- Cook Air-Fried: Lightly spray both sides of the crab cakes with oil. Arrange them in a single layer in a greased air fryer basket, working in batches if necessary. Air fry at 400 degrees Fahrenheit for 4 minutes, then flip and cook for an additional 4 minutes until crisp and golden.
- Cook Baked: Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and grease or spray with nonstick spray. Arrange crab cakes in a single layer and bake for 12-15 minutes. Flip halfway through baking to brown both sides if desired.
- Serve: Serve the mini crab cakes warm immediately, optionally with lemon wedges or remoulade sauce for dipping.
Notes
- For best results, use lump crab meat to maintain texture and flavor.
- You can substitute panko breadcrumbs with crushed saltine crackers or regular breadcrumbs for a different texture.
- If you prefer a lighter option, baking or air-frying is recommended instead of frying.
- Season the crab cakes to taste, adding more Old Bay seasoning if you prefer a spicier flavor.
- Chilling the shaped crab cakes before cooking helps them hold their shape better during frying or baking.
Nutrition
- Serving Size: 1 piece
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 50 mg
