Mini Crab Cakes- Your next "Go-To" Appetizer.
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: a crowd
A versatile recipe suited for making in advance.
  • 16 oz fresh crab meat (or canned- but buy best quality)- at least 8 oz should be lump
  • Zest of 1 Lime
  • ½ of a large Shallot, minced (or one small)
  • ⅓ Cup Sour Cream
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons soy sauce (low sodium)
  • 2 Tablespoons freshly grated horseradish. If using prepared, reduce to 1 tablespoon (use a microplane and proceed exactly as if you are grating ginger)
  • 1 cup + 4 tablespoons plain breadcrumbs
  • 1 Cup flour
  • Salt and pepper
Sauce- juice of 1 lime, 1 tablespoon grated ginger, 1-2 minced chillies, 1 teaspoon of honey- stirred into ½- to 1 cup of sour cream or greek yogurt
  1. Pick over the crab and remove any shells.
  2. Add shallot, lime zest, soy sauce, and horseradish; add 2 tablespoons of mayo and ⅓ cup of sour cream. Taste. Adjust seasoning if necessary. Stir in 4 tablespoons of breadcrumbs.
  3. Chill the crab mixture for one hour.
  4. In a shallow dish (for breading) combine remaining breadcrumbs and flour. Whisk the eggs into another shallow dish; season eggs and flour with salt and pepper.
  5. Form the crab cakes- using a melon baller or 2 small spoons- form crab cakes that are approximately 2 heaping teaspoons large - 1 tablespoon sized. You will have approximately 60 cakes. Form the crap lumps into more cohesive cakes, and then dip in egg, and then flour. Feel free to press them into a prettier shape. Working quickly, repeat with all of the cakes.
  6. Heat oil in an 8" saute pan. Prepare an area for cooked crab cakes to "land"- a sheet lined with paper towels.
  7. Fry cakes in hot oil 1-2 minutes per side until golden brown, flipping once. Sprinkle hot cakes with a little salt and pepper.
  8. Arrange in a single layer on a baking sheet and place in the freezer for one hour; then transfer to a zip-top freezer bag. Freeze for up to 2 months.
  9. To reheat: preheat an oven to 425 degrees; bake the cakes for 10 minutes until hot and crispy.
  10. Top the crab cakes with sauce if desired!
Recipe by The Fast and the Foodiest at