These Mini Crab Cakes are a delightful snack option that can be served at parties or enjoyed as a light appetizer. Made with fresh crab meat, breadcrumbs, and a blend of flavorful herbs and spices, these bite-sized cakes are crispy on the outside, creamy on the inside, and bursting with delicious seafood goodness.
Ingredients
- Fresh crab meat — 450 g
- Breadcrumbs — 60 g
- Mayonnaise — 60 g
- Dijon Mustard — 1 tbsp
- Green onions, finely chopped — 2 tbsp
- Fresh parsley, chopped — 2 tbsp
- Old Bay Seasoning — 1 tsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Sunflower oil — 2 tbsp
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Cooking Instructions!
In a bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, green onions, parsley, Old Bay seasoning, salt and black pepper. Mix until well-combined.
Form the mixture into small patties, around 5 cm in diameter.
Heat vegetable oil in a skillet over medium heat.
Carefully place the crab cakes into the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Serve the mini crab cakes warm with tartar sauce or a squeeze of fresh lemon juice.
