Mini Crab Cakes Recipe

Name: Mini Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cream cheese, room temperature; 3/4 cup finely grated Parmesan cheese, divided; 1 large egg; 1/4 cup sour cream; 1 teaspoon finely grated orange peel; 1/2 teaspoon finely grated lemon peel; 4 teaspoons plus 2 tablespoons chopped fresh chives, divided; 1/4 teaspoon coarse kosher salt; Large pinch of cayenne pepper; 6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded; 1 cup panko (Japanese breadcrumbs)*; 1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans; 1 plus more for pans; Fresh chives, cut into pieces; 2 mini muffin pans

Servings: persons

8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 teaspoon finely grated orange peel
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch of cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 cup panko (Japanese breadcrumbs)*
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
1 plus more for pans
Fresh chives, cut into pieces
2 mini muffin pans

1
Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD:
2
Cover and chill.
3
Preheat oven to 350u00b0F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
4
Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD:
5
Arrange on baking sheet; let stand at room temperature. Rewarm in 350u00b0F oven 6 to 8 minutes.
6
Arrange crab cakes on serving platter; sprinkle with chives.

531

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 8 ounces cream cheese, room temperature, 3/4 cup finely grated Parmesan cheese, divided, 1 large egg, 1/4 cup sour cream, 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