Mini Crab Cakes Recipe

Name: Mini Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb crabmeat; 1 red pepper, seeded and chopped; 1 celery rib, cut into 3 pieces; 3 scallions, trimmed; 2 egg whites; 3 tablespoons light wasabi mayonnaise; ⅔ cup plain breadcrumbs; 1 celery rib, finely chopped; ¼ cup light wasabi mayonnaise; 1 scallion, finely chopped; 1 tablespoon sweet pickle relish; 2 teaspoons water or 2 teaspoons skim milk

Servings: persons

34 lb crabmeat
1 red pepper, seeded and chopped
1 celery rib, cut into 3 pieces
3 scallions, trimmed
2 egg whites
3 tablespoons light wasabi mayonnaise
⅔ cup plain breadcrumbs
1 celery rib, finely chopped
¼ cup light wasabi mayonnaise
1 scallion, finely chopped
1 tablespoon sweet pickle relish
2 teaspoons water or 2 teaspoons skim milk

1
In a food processor, combine the crabmeat, pepper, celery and scallions.
2
Pulse to finely chop.
3
Add the egg whites, mayonnaise and 1/3 cup of the bread crumbs.
4
Pulse to combine.
5
Let stand 5 minutes.
6
Heat over to 425F Coat a large sheet pan with nonstick cooking spray.
7
Place remaining 1/3 cup bread crumbs in a shallow dish.
8
Using a heaping tablespoon, gently form small patties, each about 1/2 inch thick and 1 3/4 inches across.
9
Coat with bread crumbs.
10
Transfer to prepared baking sheet.
11
Spray tops of crab cakes with cookin gspray.
12
Bake for 20 minutes, turning once.
13
Dipping sauce: In medium-size bowl, combine celery, mayonnaise, scallion, pickle relish and water or milk.
14
Stir until ingredients are well blended.
15
Refrigerate until serving.
16
Once crab cakes are done baking, transfer to a serving platter and servie with dipping sauce on the side.

326

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 12 ingredients. The key ingredients include: 34 lb crabmeat, 1 red pepper, seeded and chopped, 1 celery rib, cut into 3 pieces, 3 scallions, trimmed, 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.

That's it — enjoy your meal!

Mini Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions