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Recipe

Mini Crab Cakes

35 min • 6 to 8 servings •
Andrew Sachs
Golden-brown chicken patties on a plate with a skillet in the background, perfect for a homemade meal.

These tasty mini crabcakes will have your party guests clamoring for more. For big parties I make them up to a day before and simply reheat in the oven when it’s time to serve.

Ready

  • 16 oz can crabmeat
  • 4 tsp old bay
  • 4 slices white bread
  • dash of milk
  • 2 tsp Worcestershire sauce
  • 2 tsp fresh Italian parsley
  • 2 tsp baking powder
  • 2 eggs, beaten
  • 2 Tbsp mayonnaise
  • 2 tsp mustard
  • clarified butter or unsalted butter and a dash of olive oil

    • Set

  • large bowl
  • skillet
  • baking sheet
  • spoon

    • Go!

    If preparing in advance

  • Let cool and then store cooked crabcakes in refrigerator.
  • When ready preheat oven to 300°F.
  • Bake for 10 minutes and serve immediately.

    • Recommendations

    If you don’t have clarified butter don’t fret. Regular butter will do. Just be sure to gently heat the butter and keep it at a medium low setting to prevent the butter from burning.
    Be careful not to over stir the crab. Ideally you want big lumps of crab in your crabcake. That’s why the crab meat gets added last.
    Feel free to improvise.

    crab party food seafood

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