Description
These mini crab cakes are a perfect appetizer or light meal, featuring lump crab meat mixed with a flavorful blend of mayonnaise, Dijon mustard, and Worcestershire sauce. Crispy on the outside and tender on the inside, they’re pan-fried to golden perfection and served with fresh lemon wedges for a bright finish.
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
To Serve
- Lemon wedges
Instructions
- Mix the Dressing and Crab: In a small bowl, combine mayonnaise, lightly beaten egg, Dijon mustard, Worcestershire sauce, salt, and pepper. Stir this mixture well until fully blended. Gently fold in the jumbo lump crab meat and panko crumbs, being careful not to break up the crab meat too much. Cover and refrigerate the mixture for 30 to 60 minutes or up to 24 hours to allow flavors to meld and mixture to firm up.
- Form Patties and Heat Oil: After chilling, gently shape the crab mixture into mini patties. A medium cookie scoop works well to portion evenly for about 10 mini crab cakes. Heat the vegetable oil in a frying pan over medium-high heat until shimmering but not smoking.
- Fry the Crab Cakes: Add crab cakes to the hot oil without overcrowding the pan to ensure even browning. Fry the patties for about 3 minutes on each side or until they develop a crisp, golden brown crust. Remove cooked patties from the pan and place them on a paper towel-lined plate to drain excess oil. Repeat with any remaining patties.
- Serve: Serve the mini crab cakes warm with fresh lemon wedges on the side for squeezing over each bite, adding a bright, zesty finish.
Notes
- Use fresh or high-quality lump crab meat for the best flavor and texture.
- Refrigerating the mixture before forming patties helps them hold together better during frying.
- Do not overcrowd the pan while frying to ensure even cooking and browning.
- Can be served with tartar sauce or aioli as an alternative dipping option.
- Leftover crab cakes can be gently reheated in a skillet or oven to maintain crispiness.
