Mini Crab Cakes
December 9, 2021
This classic appetizer is baked, not fried, and served with a creamy homemade dipping sauce. Perfect for your next party! Pairs well with Summit EPA.
SERVINGS
8
PREP TIME
25 min
COOK TIME
15 min
Ingredients
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2eggs
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1cup mayonnaise
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3/4teaspoon Dijon mustard
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1 1/4teaspoons Old Bay Seasoning, divided
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3/4teaspoon fresh chopped tarragon
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1/4cup finely chopped onion
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1tablespoon finely chopped celery
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1/4pound (scant 2 cups or about 1/4 loaf) crustless white bread, cubed (can substitute plain breadcrumbs)
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1pound (16-18 ounces) jumbo lump crab meat, drained of any liquid
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2tablespoons butter, at room temperature
For the dipping sauce:
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1/2cup mayonnaise
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1/8teaspoon mustard powder
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1/4teaspoon kosher salt
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1/4teaspoon Worcestershire sauce
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1/2teaspoon Dijon mustard
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1 1/2teaspoons heavy cream
Optional garnishes
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Fresh parsley
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Lemon wedges
Directions
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1
Heat the oven to 425 F.
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2
In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, ¾ teaspoon Old Bay Seasoning, tarragon, onion and celery to make a dressing.
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3
In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.
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4
Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all the dressing.
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5
Divide the mixture and form into 16 mini crab cakes (or 8 full-size crab cakes). Place the cakes on a greased cookie sheet or sheet pan.
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6
In a small bowl, stir the butter together with the remaining one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.
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7
Place sheet pan in the oven and bake for 12-15 minutes, or until golden brown.
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8
To make the dipping sauce: stir together the mayonnaise, mustard powder, salt, Worcestershire sauce, Dijon mustard and heavy cream.
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9
Serve the crab cakes with sauce, parsley and lemon wedges.
Recipe adapted from The Oceanaire Seafood Room