Baked Mini Crab Cakes Recipe

Name: Baked Mini Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1/2 cups Diced Onion (I Used A Yellow Onion); 1/2 cups Small Diced Celery; 1/2 cups Small Diced Red Bell Pepper (1 Small Pepper); 2 Tablespoons Minced Fresh Flat-leaf Parsley; 1 Tablespoon Capers, Drained; 1/2 teaspoons Worcestershire Sauce; 1 teaspoon All Purpose Greek Seasoning (Old Bay Seasoning Works Too); 6 ounces, weight Canned Crab, Drained (I Got Mine From Trader Joes); 1/4 cups Plain Dry Bread Crumbs; 1/4 cups Light Mayonnaise; 1 teaspoon Dijon Mustard; 1 Egg, Lightly Beaten

Servings: persons

2 Tablespoons Olive Oil
1/2 cups Diced Onion (I Used A Yellow Onion)
1/2 cups Small Diced Celery
1/2 cups Small Diced Red Bell Pepper (1 Small Pepper)
2 Tablespoons Minced Fresh Flat-leaf Parsley
1 Tablespoon Capers, Drained
1/2 teaspoons Worcestershire Sauce
1 teaspoon All Purpose Greek Seasoning (Old Bay Seasoning Works Too)
6 ounces, weight Canned Crab, Drained (I Got Mine From Trader Joes)
1/4 cups Plain Dry Bread Crumbs
1/4 cups Light Mayonnaise
1 teaspoon Dijon Mustard
1 Egg, Lightly Beaten

1
If not chilling the crab cake mixture before baking, preheat the oven to 375 degrees F now and grease a mini muffin tin with nonstick spray.
2
Place the olive oil, onion, celery, red bell peppers, parsley, capers, Worcestershire sauce, and Greek seasoning in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 minutes.
3
Remove from heat and set aside while you prepare the rest.
4
In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and egg.
5
Add the cooled, cooked mixture and mix well.
6
Cover and chill in the refrigerator for 30 minutes.
7
(Note: this isnt 100% necessary, but it really makes the crab cakes taste that much better because it blends the flavors.
8
If chilling the mixture, preheat oven to 375 degrees F and grease a mini muffin tin with nonstick spray before taking the mixture out of the refrigerator.)
9
Scoop the crab mixture into greased mini muffin tins.
10
Bake for 18-20 minutes, until the cakes are starting to turn golden brown.
11
Pop them out of the pan and serve immediately.
12
Can be serve hot or at room temperature.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1/2 cups Diced Onion (I Used A Yellow Onion), 1/2 cups Small Diced Celery, 1/2 cups Small Diced Red Bell Pepper (1 Small Pepper), and more.

Yes, Baked Mini Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Mini Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions