Mini crab cakes make every table more interesting. This appetizer isn’t just a bite; it’s a scene-stealer, a reason people gather in the kitchen, circling for seconds. I like how a plate of miniature crab cakes can turn a low-key get-together into something with a little sparkle. The crispy outside gives way to tender, savory crab, laced with hints of mustard, herbs, and a whisper of heat if you’re in the mood. You don’t need much to make a batch — just good crab and a few things from the fridge.

Active Time: 20 minutes
Total Time: 35 minutes
Servings: 12 mini cakes

Ingredients

The ingredient list isn’t long or complicated. Just the basics, all doing their job:

  • 250g fresh crab meat, shells picked out
  • 1 large egg
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ½ red onion, diced tiny
  • ½ bell pepper, diced small
  • 60g breadcrumbs (panko makes it extra crisp)
  • 1 tablespoon parsley, chopped
  • Salt and pepper
  • Olive oil, for frying
  • Lemon wedges

For those who like a little heat, toss in a pinch of cayenne. Sometimes I squeeze a little extra lemon juice right into the mix.

Instructions

Preparation

Crab, egg, mayo, mustard, Worcestershire, Old Bay, onion, bell pepper, breadcrumbs, parsley, salt, and pepper all go into one bowl. Stir it up just until everything’s holding together. I shape the mix into twelve small cakes, not too tight or they turn dense.

These little rounds need a rest. Pop them in the fridge for fifteen minutes so they don’t fall apart.

Cooking

Hot skillet. Splash of oil. Set the crab cakes in gently, leaving space. I let them sizzle for a few minutes on each side. You want a color that hints at deep gold but not burnt toast. That’s mini crab crispy in all its glory.

When they’re done, move the cakes to a plate lined with paper towels.

Serving

Arrange these appetizers on a platter with wedges of lemon. They’re best right out of the pan. Put out some extras if you want to make things festive:

  • Tartar sauce for dipping
  • Aioli with a little garlic kick
  • Pile of crisp greens on the side

Watch them disappear — appetizer magic in action.

Nutritional Value Per One Serving

Nutrition Facts

Calories: 70
Total Fat: 3g
Saturated Fat: 0.5g
Cholesterol: 25mg
Sodium: 210mg
Total Carbohydrates: 5g
Dietary Fiber: 0.5g
Sugars: 1g
Protein: 6g

Tips and Variations

Easy mini crab cakes never get old. Try a twist:

  • Use smoked paprika instead of Old Bay for a different background flavor
  • Mix in corn for a little sweetness
  • Swap parsley for dill or basil if you like fresh herbs

Conclusion

A strong appetizer sets the mood. Mini crab cakes do the job every time. You get crunchy, warm, a burst of real crab — something that feels a bit extravagant even on a regular weeknight. People reach for seconds without thinking. For me, these little cakes hit all the marks: simple, impressive, and guaranteed to bring people together.