Description
These Mini Crab Cakes are a delightful appetizer featuring jumbo lump crab meat combined with a flavorful mixture of mayonnaise, Dijon mustard, and Worcestershire sauce. Coated with panko crumbs and pan-fried to a crispy golden brown, they are perfect for a party or a light meal served with fresh lemon wedges.
Ingredients
Scale
Crab Cake Mixture
- ½ cup olive oil mayonnaise
- 1 egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound jumbo lump crab meat
- 1 cup panko crumbs
For Frying
- 3 tablespoons vegetable oil
- Lemon wedges, for serving
Instructions
- Prepare the Mixture: In a small bowl, combine the olive oil mayonnaise, lightly beaten egg, Dijon mustard, Worcestershire sauce, salt, and pepper. Stir well to blend all the ingredients smoothly. Gently fold in the jumbo lump crab meat and panko crumbs, being careful not to break up the crab too much. Cover and refrigerate the mixture for 30 to 60 minutes to allow flavors to meld and mixture to firm up, which helps in shaping the cakes. You can refrigerate it up to 24 hours if needed.
- Form Patties and Fry: After chilling, gently shape the crab mixture into mini patties using your hands or a medium cookie scoop for uniform portions. Heat 3 tablespoons of vegetable oil in a frying pan over medium-high heat until hot but not smoking. Place the crab patties into the pan, avoiding overcrowding to ensure even browning. Fry each side for about 3 minutes until golden brown and crispy. Remove the cooked crab cakes onto a paper towel-lined plate to drain excess oil.
- Serve: Serve the mini crab cakes hot alongside fresh lemon wedges. The lemon adds a bright, refreshing complement to the rich and savory crab cakes. These are perfect as appetizers or a light snack.
Notes
- Be gentle when mixing the crab to keep the lumps intact for texture.
- You can refrigerate the crab cake mixture overnight for enhanced flavor and easier handling.
- Use medium-high heat for frying to achieve a crispy crust without overcooking inside.
- Feel free to serve with dipping sauces like tartar sauce or remoulade for added flavor.
- If you prefer baking, crab cakes can be baked at 375°F (190°C) for 12-15 minutes, flipping halfway through, but frying offers the best crispy texture.
