Mini Crab Cakes are a popular appetizer. While they’re an elegant treat, these little bites can be prepped in advance for easy entertaining!
My hubby loves crab cakes but I don’t make them very often, both because fresh crab is expensive and they tend to be a bit time-consuming. I always make Emeril’s Creole crab cakes – a meaty crab cake tossed with Italian seasoned breadcrumbs, bell peppers, and all sorts of other goodies, fried, and then topped with a lemon-butter sauce that’s has a kick from homemade Creole seasoning.
I love Emeril’s recipe, but I wanted a change. These mini crab cakes were a less time-consuming to make than Emeril’s. There was less prep work and no frying. Instead, panko breadcrumbs and Parmesan make a little crust for a creamy crab mixture. Pop them in the oven and you’re good to go.
I can’t emphasis how much everyone enjoyed the crab cakes. I made a double batch (over 50 mini crab cakes) and within half an hour, they were all gone and I had three request for the recipe. This new recipe was most definitely a success!
Mini Crab Cakes Recipe Notes:
- Make Ahead: Crab mixture can be made up to one day in advance. Crab cakes may be cooked up to two hours in advance, and reheated in the oven for 6-8 minutes just prior to serving. I made them several hours ahead of time and reheated them according to these directions. They still came out great.
Mini Crab Cakes
Mini Crab Cakes are a popular appetizer. While they're an elegant treat, these little bites can be prepped in advance for easy entertaining!
- 8 oz. cream cheese at room temperature
- ¾ c. grated Parmesan cheese divided
- 1 large egg
- ¼ c. sour cream
- ½ tsp. lemon zest
- 3 Tbs. minced fresh chives divided
- ¼ tsp. kosher salt
- ¼ tsp. cayenne pepper
- 8 oz. fresh lump crab meat patted dry and coarsely chopped
- 1 c. panko breadcrumbs
- 4 Tbs. unsalted butter melted
- cooking spray
- lemon slices optional, for serving
Preheat oven to 350F.
In a stand mixer, beat cream cheese, 1/4 c. Parmesan and egg on medium speed until just combined. Add sour cream, lemon zest, 1 Tbs. chives, kosher salt, and cayenne pepper. Beat to combine.
With a rubber spatula, fold in crab meat and set aside.
In a small bowl, combine panko breadcrumbs, remaining 1/2 c. Parmesan, and remaining minced chives.
Spray a mini muffin tin with cooking spray. In each cup, place 1 tablespoon of breadcrumbs, pressing down slightly to form a crust. Top with another heaping tablespoon of the crab mixture. Sprinkle with a little more of the breadcrumbs.
Bake at 350 for 30 minutes, until crab cakes begin to brown.
Garnish with fresh chives. Serve hot with fresh lemon slices.
- While the crab cakes are best hot, I have served them at room temperature.
- Crab mixture can be made up to one day in advance. Crab cakes may be cooked up to two hours in advance, and reheated in the oven for 6-8 minutes just prior to serving. I made them several hours ahead of time and reheated them according to these directions, and they still came out great.