Mini Crab Cake Bites Recipe
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Cook time: 
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Serves: 6
This appetizer recipe is both easy and elegant for entertaining, so if you enjoy seafood, this is a great choice for your next gathering. I like to bake my crab cakes instead of frying them; I find they are less likely to burn, and they are healthier that way.
  • 1 8 oz package of lump crab meat (juice drained)
  • ⅔ cup Panko breadcrumbs
  • 1 egg, beaten
  • 1 T. whole grain mustard
  • ¼ cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tsp. Old Bay seasoning (find it near the seafood section)
  • 1 T. chopped fresh parsley
  • 1 tsp. Worcestershire sauce
  • Juice of ½ a lemon
  • Dash of salt
  1. Preheat the oven to 375ยบ F.
  2. Start by picking through the crab meat with your fingers, to make sure that there are no bits of shell (I hate this part - but it's worth it, no one wants to eat shell pieces).
  3. In a medium-sized bowl, gently combine all of the crab cake ingredients until all components are fully incorporated; do not over-mix.
  4. Place mixture in the fridge for 30 minutes to chill; this will help make the patties easier to form.
  5. Once the mixture has chilled, spray a cookie sheet with nonstick cooking spray to ensure the crab cakes don't stick on the bottom.
  6. Form the crab mixture into small patties, about the size of a poker chip, and place them on the cookie sheet.
  7. Leave an least an inch of space between each crab cake on the sheet.
  8. Bake the mini crab cakes for about 15 minutes, or until the crab cakes are set and the bottoms are golden brown.
Recipe by Columbus Culinary Connection at