Mini Crab Cakes Recipe

Name: Mini Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Canola Oil, Plus At Least 4 Tablespoons More For Frying; 1 whole Onion, finely chopped; 1 whole Red Bell Pepper, Finely Chopped; 2 whole Stalks Celery, Finely Chopped; 2 Tablespoons Minced Garlic; 3 pounds Lump Crabmeat, Picked Over For Shell Fragments; 2 packages Saltine Crackers (2 Sleeves Or 8 Oz. Total), Crushed; 1/2 cups Mayonnaise; 2 whole Large Eggs; 1/4 cups Heavy Cream; 1 Tablespoon Dry Mustard; 1/4 teaspoons Cayenne Pepper, Or To Taste; 2 Tablespoons Worcestershire Sauce

Servings: persons

2 Tablespoons Canola Oil, Plus At Least 4 Tablespoons More For Frying
1 whole Onion, finely chopped
1 whole Red Bell Pepper, Finely Chopped
2 whole Stalks Celery, Finely Chopped
2 Tablespoons Minced Garlic
3 pounds Lump Crabmeat, Picked Over For Shell Fragments
2 packages Saltine Crackers (2 Sleeves Or 8 Oz. Total), Crushed
1/2 cups Mayonnaise
2 whole Large Eggs
1/4 cups Heavy Cream
1 Tablespoon Dry Mustard
1/4 teaspoons Cayenne Pepper, Or To Taste
2 Tablespoons Worcestershire Sauce

1
Heat 2 tablespoons of canola oil in a large skillet over medium heat.
2
Add the onion, bell pepper, celery, garlic, and cook until softened, about 5 minutes.
3
Transfer to a large mixing bowl and let cool to room temperature.
4
When cool, stir in the crabmeat and 1 1/2 cups of the cracker crumbs.
5
Whisk the mayonnaise, eggs, heavy cream, mustard, cayenne and Worcestershire sauce together in a separate bowl.
6
Using a spatula, fold into the crabmeat mixture.
7
Chill for one day.
8
Heat 3 to 4 tablespoons of canola oil in a large skillet over medium heat.
9
Form the crabmeat mixture into small discs and dredge in the remaining cracker crumbs, pressing slightly to help them adhere.
10
Cook in batches, about 5 minutes per side, until golden brown.
11
Transfer to a plate lined with paper towels.
12
Serve with remoulade sauce, or a sauce of your choice.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 Canola Oil, Plus At Least 4 Tablespoons More For Frying, 1 whole Onion, finely chopped, 1 whole Red Bell Pepper, Finely Chopped, 2 whole Stalks Celery, Finely Chopped, and more.

Yes, 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.

Mini Crab Cakes

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