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–+ servings
Mini Crab Cakes

Delicious Mini Crab Cakes That Wow in Minutes

These Mini Crab Cakes offer a quick, healthy, and flavorful appetizer with a touch of seaside nostalgia.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cakes
Course: Lunch
Cuisine: American
Calories: 51
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 1 can Canned lump crab meat Well-drained
  • 1/2 cup Plain yogurt Whole milk preferred
  • 1 cup Panko breadcrumbs Regular breadcrumbs can be substituted
  • 2 tablespoons Olive oil Melted butter can be used for richness
  • 1 tablespoon Fresh thyme Dried thyme can be used in smaller amounts
  • 1 tablespoon Old Bay seasoning Can substitute with Cajun seasoning
  • 1 large Egg A flax egg can be used for a vegan option
For the Spicy Yogurt Sauce
  • 1 tablespoon Dijon mustard Yellow mustard can interchange
  • 1 tablespoon Capers Omit for a milder sauce
  • 1 teaspoon Worcestershire sauce Soy sauce works as an alternative
  • 1/4 teaspoon Cayenne powder Adjust for spice preference

Equipment

  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • Refrigerator
  • Oven

Method
 

Step-by-Step Instructions for Mini Crab Cakes
  1. In a large mixing bowl, combine the well-drained lump crab meat, plain yogurt, Panko breadcrumbs, olive oil, fresh thyme, Old Bay seasoning, and egg. Use a fork to gently mix the ingredients until just combined.
  2. Using a measuring spoon, scoop portions of the crab mixture and shape them into patties about 2 inches across and ½ inch thick. Place them on a rimmed baking sheet lined with parchment paper.
  3. Transfer the baking sheet with the patties to the refrigerator and chill for about 30 minutes.
  4. In a separate bowl, mix together the plain yogurt, Dijon mustard, capers, Worcestershire sauce, and cayenne powder until well combined. Refrigerate for at least 15 minutes.
  5. Set your oven’s broiler to high and allow it to preheat for about 5 minutes.
  6. Once the broiler is hot, place the chilled patties on the top rack and broil for 5 minutes. Flip each crab cake and broil for an additional 3 to 5 minutes.
  7. Remove the mini crab cakes from the oven and serve them hot alongside the spicy yogurt sauce.

Nutrition

Serving: 1cakeCalories: 51kcalCarbohydrates: 8gProtein: 3gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 150mgSugar: 1gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 4mg

Notes

Choose high-quality lump crab meat for the best flavor. Avoid overmixing to maintain a light texture. Always chill the patties before cooking for optimal results.

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