Mini Crab Cakes with an Asian Plum Sauce Recipe

Name: Mini Crab Cakes with an Asian Plum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Egg; 1/4 cups Mayonnaise; 1 Tablespoon Unsalted Butter, melted; 1 whole Lemon, Zest Only; 1- 1/2 teaspoon Cajun Seasoning; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1/2 cups Panko Bread Crumbs (or More As Needed); 1 pound Fresh Crab Meat, Cleaned And Drained; 2 Tablespoons Olive Oil; 12 whole Slider Rolls (optional); 2 cups Fresh Greens (optional); 8 ounces, fluid Asian Plum Sauce; 2 whole Chipotles In Adobo Sauce, Finely Chopped; 2 whole Plums, Peeled And Finely Chopped

Servings: persons

1 whole Egg
1/4 cups Mayonnaise
1 Tablespoon Unsalted Butter, melted
1 whole Lemon, Zest Only
1- 1/2 teaspoon Cajun Seasoning
1/2 teaspoons Salt
1/4 teaspoons Pepper
1/2 cups Panko Bread Crumbs (or More As Needed)
1 pound Fresh Crab Meat, Cleaned And Drained
2 Tablespoons Olive Oil
12 whole Slider Rolls (optional)
2 cups Fresh Greens (optional)
8 ounces, fluid Asian Plum Sauce
2 whole Chipotles In Adobo Sauce, Finely Chopped
2 whole Plums, Peeled And Finely Chopped

1
For the crab cakes, in a large bowl, combine the egg, mayo, butter, lemon zest, Cajun seasoning, salt, pepper and the panko bread crumbs.
2
Mix together to get a creamy consistency.
3
Gently mix in the crab meat and stir to combine.
4
Form your crab cakes into 1 1/2 inch (in diameter) patties.
5
If you find they are not holding together, then add more panko, 1 tablespoon at a time, until you reach a consistency thick enough to form a solid patty.
6
Lay them out on a large plate and cover with plastic wrap.
7
Refrigerate for 30 minutes to 1 hour or until you are ready to fry.
8
Heat the olive oil in a large nonstick skillet over medium heat.
9
Add the cakes (making sure to not overcrowd the pan) and cook for about 4 minutes on each side, or until they turn a golden brown color.
10
Do this in batches if you need to.
11
Transfer the crab cakes to a paper towel-lined plate to drain any excess fat.
12
For the sauce, combine the plum sauce, chipotle peppers and chopped plum in a small saucepan.
13
Warm over low heat until ready to serve.
14
Season with a dash of salt and pepper if you find it is overpoweringly sweet.
15
Serve cakes on slider rolls or on a bed of lettuce and top with the sauce.
16
Enjoy!

281

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 1 whole Egg, 1/4 cups Mayonnaise, 1 Tablespoon Unsalted Butter, melted, 1 whole Lemon, Zest Only, and more.

Yes, Mini Crab Cakes with an Asian Plum Sauce 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 with an Asian Plum Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions