Mini Crab Cakes: A Bite-Sized Seafood Delight
Whether you’re hosting a dinner party, preparing for a holiday feast, or just craving a seafood appetizer, Mini Crab Cakes are a perfect choice! These bite-sized treats are packed with fresh crabmeat, savory seasonings, and a crispy golden crust.

Not only are they delicious and elegant, but they’re also surprisingly easy to make. Serve them with your favorite dipping sauce, and watch them disappear from the platter in no time!
Why You’ll Love Mini Crab Cakes
🦀 Packed with Flavor
Every bite is loaded with the sweet, delicate taste of crab, balanced by herbs and spices.
⏱️ Quick and Easy
These mini crab cakes come together in just 30 minutes, making them perfect for last-minute entertaining.
🎉 Perfect for Any Occasion
From casual gatherings to fancy events, these appetizers fit right in.
🌟 Make-Ahead Friendly
Prepare them ahead of time and reheat before serving for stress-free hosting.
Ingredients for Mini Crab Cakes
- 1 lb lump crabmeat, picked over for shells
- ½ cup breadcrumbs (plus more for coating)
- ¼ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 2 tbsp butter or oil (for frying)
Step-by-Step Instructions

1️⃣ Prepare the Mixture
In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice. Gently mix until just combined, being careful not to break up the crabmeat too much.
2️⃣ Shape the Cakes
Using your hands, form the mixture into small, bite-sized cakes (about 1½ inches in diameter). Lightly coat each cake in breadcrumbs for extra crispiness.
3️⃣ Cook the Crab Cakes
Heat butter or oil in a large skillet over medium heat. Cook the crab cakes in batches for 2-3 minutes per side, or until golden brown and crispy.
4️⃣ Drain and Serve
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce.
Tips for Perfect Mini Crab Cakes
🦀 Use High-Quality Crabmeat
Lump crabmeat is the star of this dish, so choose fresh, high-quality crab for the best flavor.
🍞 Adjust Breadcrumbs
If the mixture feels too wet to handle, add a little more breadcrumbs until it holds together.
🔥 Don’t Overcrowd the Pan
Cook the crab cakes in small batches to ensure even browning and crispiness.
🍋 Serve with a Zesty Sauce
Pair your mini crab cakes with a tangy remoulade or lemon aioli for an extra burst of flavor.

Mini Crab Cakes
Ingredients
- 1 lb lump crabmeat
- ½ cup breadcrumbs plus more for coating
- ¼ cup mayonnaise
- 1 large egg beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp parsley chopped
- 1 tbsp lemon juice
- 2 tbsp butter or oil
Instructions
- Combine crabmeat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice in a bowl.
- Form the mixture into small cakes and coat lightly with breadcrumbs.
- Heat butter or oil in a skillet over medium heat and cook cakes for 2-3 minutes per side until golden.
- Drain on paper towels and serve warm with dipping sauce.