Mini Crab Cakes are a little crab cake that is good served as an entree, a snack or an appetizer.
This recipe makes 12 mini crab cakes, which is more than what Jeff and I will eat at one time. I refrigerate any leftovers then reheat them in the microwave.
One of the things Maryland is known for is Maryland Blue Crabs. The Maryland Blue Crab is the state crustacean. Being a Marylander, I've eaten my share of crabs. Steamed crabs and crab cakes are popular ways to enjoy crab meat. Going crabbing is a fun activity, too!
Crabs can be expensive to purchase. I might offend some Marylanders with this, but Imitation Crab Cakes are a good alternative to traditional crab cakes. Imitation crab meat is less expensive than crab meat, so they are easier on the wallet. My Imitation Crab Cake recipe has a mild Cajun Flavor, so the flavor is a little different than a traditional Maryland crab cake with Old Bay Seasoning.
I hope you enjoy the Mini Crab Cakes!
Mini Crab Cakes
- 2 jumbo eggs
- ¼ cup mayonnaise I use Duke's mayonnaise.
- 2 teaspoon Old Bay Seasoning
- 2 teaspoon granulated onion
- ½ cup almond flour
- ½ teaspoon pepper
- 1 pound crab meat
- ¼ cup butter
- In a large bowl, beat the eggs.
- Add the mayonnaise, Old Bay Seasoning, onion, almond flour and pepper then stir to combine.
- Check the crab meat for any shells then add it to the egg mixture and blend until combined.
- Using a 1/4-cup measuring cup, measure 12-crab cakes and place them on a plate.
- Shape each crab cake into a patty.
- In a large skillet, melt the butter over medium heat.
- Add the crab cakes to the skillet. I usually cook four crab cakes at a time so I have plenty of room to flip the crab cakes over.
- Once the crab cakes have browned, flip them over and brown them on the other side.
- Remove to a platter and keep warm while you cook the rest of the mini crab cakes.
- Serve hot.