Miniature Crab Cakes


We always use the canned crab at Costco and it tastes great.

For Crab Mixture:

  • ½ c minced red bell pepper (about 1 small)
  • 1 t vegetable oil
  • 1/3 c mayonnaise
  • 1 large egg yolk
  • 1 ½ T stone ground mustard
  • 1 to 2 t fresh lemon juice
  • ¾ t dried tarragon, crumbled
  • 1 pound jumbo lump crab meat, picked over
  • 1 ½ c panko crumbs
  • ½ stick butter, melted

Saute bell pepper in oil over moderately high heat, stirring, 2 minutes or until

soft and golden.  In a bowl, whisk together mayonnaise, yolk, mustard, lemon
juice, tarragon, and bell pepper.  Gently but thoroughly stir in crab, salt and
Pepper to taste.  Chill mixture, covered, at least 1 hour and up to 1 day.

Preheat oven to 350F

In a large, shallow baking pan spread panko crumbs evenly.
Toast panko stirring occasionally, until golden brown, approx. 10 min.
Cool. (May be done up to 1 week ahead and stored airtight at room temp)

Form rounded tablespoons of crab mixture into slightly flattened 1 inch rounds .
Gently coat with panko and transfer to baking dish.

Chill at least 2 hours, and up to 4 hours before baking.

To bake: Preheat oven to 450F. Drizzle a scant amount (1/4 t) melted butter
onto each crab cake. Bake in middle of oven until crisp, approx. 15 minutes.

Serve with mustard mayonnaise (1/4 c mayonnaise, 2 1/2t mustard, ¼ t lemon juice)

3 thoughts on “Miniature Crab Cakes

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