Mini Crab Cakes With Pickled Celery Recipe

Name: Mini Crab Cakes With Pickled Celery
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons water; 3 tablespoons cider vinegar; 2 teaspoons sugar; 3/4 cup finely chopped celery; 1 pound jumbo lump crabmeat, shell pieces removed; 1/4 cup canola mayonnaise, divided; 3 tablespoons minced fresh chives, divided; 2 teaspoons Dijon mustard, divided; 1/4 teaspoon black pepper; 1/4 teaspoon kosher salt; 1 large egg, lightly beaten; 1 cup whole-wheat panko, divided; 2 teaspoons olive oil; Cooking spray; 2 tablespoons 2% reduced-fat Greek yogurt; 1/2 teaspoon hot pepper sauce (such as Tabasco); 16 lemon wedges

Servings: persons

3 tablespoons water
3 tablespoons cider vinegar
2 teaspoons sugar
3/4 cup finely chopped celery
1 pound jumbo lump crabmeat, shell pieces removed
1/4 cup canola mayonnaise, divided
3 tablespoons minced fresh chives, divided
2 teaspoons Dijon mustard, divided
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1 large egg, lightly beaten
1 cup whole-wheat panko, divided
2 teaspoons olive oil
Cooking spray
2 tablespoons 2% reduced-fat Greek yogurt
1/2 teaspoon hot pepper sauce (such as Tabasco)
16 lemon wedges

1
Preheat oven to 400u00b0.
2
Combine 3 tablespoons water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Add celery; let stand 15 minutes. Drain.
3
Drain crabmeat on several layers of paper towels. Combine half of celery, 2 tablespoons mayonnaise, 1 tablespoon chives, 1 teaspoon mustard, black pepper, salt, and egg in a medium bowl, stirring with a whisk. Add crabmeat and 1/4 cup panko to mayonnaise mixture; toss gently. Chill 15 minutes.
4
Combine remaining 3/4 cup panko, 1 tablespoon chives, and oil in a bowl; toss. Sprinkle 1/2 teaspoon panko in bottom of each of 32 miniature muffin cups coated with cooking spray. Spoon 1 heaping tablespoon crab mixture over panko. Top each cup with 1/2 teaspoon panko mixture. Bake at 400u00b0 for 15 minutes.
5
Preheat broiler to high.
6
Lightly coat crab cakes with cooking spray. Broil 1 minute or until tops are crisp.
7
Combine remaining 2 tablespoons mayonnaise, yogurt, remaining 1 teaspoon mustard, remaining half of celery, remaining 1 tablespoon chives, and hot sauce in a bowl. Top each crab cake with about 1/2 teaspoon sauce. Serve with lemon wedges.

393

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 3 tablespoons water, 3 tablespoons cider vinegar, 2 teaspoons sugar, 3/4 cup finely chopped celery, and more.

Yes, Mini Crab Cakes With Pickled Celery 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 Pickled Celery

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions