Easy Mini Crab Cake Bites

A rustic wooden board filled with golden-brown mini Maryland-style crab cakes, served with small bowls of yuzu aioli and Cajun remoulade for dipping. Fresh parsley, lemon slices, and bottles of beer and hot sauce set a relaxed party scene.

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These Maryland-style mini crab cakes bake up with crisp edges and soft centers, letting the sweet lump crab shine. Pair with yuzu aioli or Cajun remoulade for a casual finger food, or top with crème fraîche and caviar for an elevated party appetizer.

Prep Time10

Cook Time15

Chill Time30

Total Time55

Course: Appetizer

Cuisine: Mid-Atlantic American

Servings: mini crab cakes

Calories: 39kcal

Author: Eden Westbrook

Ingredients

1 large egg
2 ½ tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoon Old Bay seasoning more to taste
1 teaspoon fresh lemon juice
2 tablespoon finely chopped parsley
1 lb lump crab meat picked over for shells
3 tablespoon panko breadcrumbs add up to ¼ cup if needed
2 tablespoon unsalted butter melted

For Serving

creme fraiche
2 ounces caviar golden osetra (fancy option) or tobiko (affordable option)

Instructions

Whisk together the egg, mayo, mustard, Worcestershire, Old Bay, lemon juice, and parsley in a large bowl.
1 large egg, 2 ½ tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 teaspoon Old Bay seasoning, 1 teaspoon fresh lemon juice, 2 tablespoon finely chopped parsley
Gently fold in crab meat and panko until just combined. The mixture should hold together when pressed but not feel dry. Chill the mixture for 30 minutes to help it firm up for scooping
1 lb lump crab meat, 3 tablespoon panko breadcrumbs
Using a medium cookie scoop, carefully scoop out the crab cake mixture (don't break up the lump crab too much) and place each mini crab cake onto a sil-pat or parchment-lined baking sheet.
Preheat your oven to 450°F. Brush tops with melted butter and bake for 14 minutes until lightly browned.
2 tablespoon unsalted butter

To Serve

Set onto a platter and dollop a tiny spoonful of creme fraiche on top of each cake with a small spoonful of caviar OR serve with your favorite sauces.
creme fraiche, 2 ounces caviar

Nutrition