Mini Crabcakes Recipe

Name: Mini Crabcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CRAB CAKES; 1; red bell pepper (finely chopped); 1; green onion (finely chopped); 1; tsp canola oil; 1/2 cup; mayonnaise; 1; large egg; 2 TBL; spicy mustard (or 1 TBL ea of regular mustard & fresh coarse ground); 2 tsp; fresh squeezed lemon juice; 1 lb; lump crab meat (hand-shred & make sure all cartilage is removed); 1 cup; fresh-made bed crumbs); Kosher salt & black pepper.; 1/2 stick; unsalted butter (melted); FOR MUSTARD SAUCE; 1/2 cup; mayonnaise; 1TBL; fresh ground coarse mustard; 1 tsp; fresh squeezed lemon juice

Servings: persons

FOR CRAB CAKES
1; red bell pepper (finely chopped)
1; green onion (finely chopped)
1; tsp canola oil
1/2 cup; mayonnaise
1; large egg
2 TBL; spicy mustard (or 1 TBL ea of regular mustard & fresh coarse ground)
2 tsp; fresh squeezed lemon juice
1 lb; lump crab meat (hand-shred & make sure all cartilage is removed)
1 cup; fresh-made bed crumbs)
Kosher salt & black pepper.
1/2 stick; unsalted butter (melted)
FOR MUSTARD SAUCE
1/2 cup; mayonnaise
1TBL; fresh ground coarse mustard
1 tsp; fresh squeezed lemon juice

1
TO MAKE CRAB CAKES
2
Heat oil in small skillet. Saute pepper & onion until slightly brown (approx 2-3 min). Set aside to cool.
3
Blend together: mayonnaise, egg, mustard, lemon juice, & crab meat. Fold in pepper & and onion. Add salt & pepper to taste.
4
Refrigerate 2 hrs.
5
Toast bread crumbs until slightly brown (5-10 min).
6
Prepare crabmeat into balls (to personal size). Roll through breadcrumbs until completely coated.
7
Flatten on side & place in shallow glass baking dish.
8
Cover & rechill 2 hrs.
9
Preheat oven to 425 degrees.
10
Drizzle 1/2 tsp over the top of each crabcake.
11
Make on middle rack until browned outside and cooked inside (approx 20 min).
12
Serve immediately (or reheated) with mustard sauce.
13
TO MAKE MUSTARD SAUCE
14
Blend together all ingredients. Chill at least 2 hrs.

834

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 16 ingredients. The key ingredients include: FOR CRAB CAKES, 1; red bell pepper (finely chopped), 1; green onion (finely chopped), 1; tsp canola oil, and more.

Yes, Mini Crabcakes 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 Crabcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions