Mini Crab Cakes Image

Mini Crab Cakes

Mary's Kitchen Crush - "Appy to be Nominated"

Prep Time
Cook Time


  • ½ cup (125g) mayonnaise, divided
  • 1 egg
  • 3 tablespoons (12g) finely chopped parsley, divided
  • 2 teaspoons (10ml) Worcestershire sauce
  • 1 teaspoon (5g) Dijon mustard
  • 4 dashes hot sauce
  • ½ teaspoon (3g) seafood seasoning (such as Old Bay)
  • ½ lemon, zested and juiced
  • 12 soda crackers, crushed
  • 1½ cups (about 225g) lump crab meat
  • ½ cup (64g) flour
  • 1 tablespoon (15g) cornstarch
  • Kosher salt
  • 2 tablespoons (30ml) canola oil, divided
  • 2 tablespoons (30g) unsalted butter, divided


  1. Whisk together ¼ cup mayonnaise, egg, 2 tablespoons parsley, Worcestershire, Dijon, hot sauce, seafood seasoning and lemon zest in a medium bowl. Stir in crackers and crab, breaking up any larger pieces of crab meat.
  2. Whisk together flour and cornstarch in a shallow bowl. Season with salt.
  3. Scoop crab mixture into 12 heaping 2 tablespoon (50g) portions.
  4. Form into patties. Press into flour mixture and set aside on a plate.
  5. Heat a cast iron or non-stick skillet over medium heat. Add 1 tablespoon (15ml) of oil and 1 tablespoon (15g) of butter. Add half of cakes and cook until golden, about 6 minutes, flipping halfway. Transfer to a plate.
  6. Add remaining oil and butter and cook remaining cakes.
  7. Stir together remaining mayonnaise, parsley, lemon juice and salt, to taste. Serve with warm crab cakes.