Mini Crab Cakes

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 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 “Emeril’s essence,” his “bam!”

I love Emeril’s recipe, but for some reason, 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

Adapted from Annie’s Eats

Makes 24+ crab cakes


  • 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


  1. Preheat oven to 350F.
  2. In a stand mixer, beat cream cheese, 1/4 c. Parmesan and egg on medium speed until just combined.
  3. Add sour cream, lemon zest, 1 Tbs. chives, kosher salt, and cayenne pepper. Beat to combine.
  4. Fold in crab meat and set aside.
  5. In a small bowl, combine panko breadcrumbs, remaining 1/2 c. Parmesan, and remaining minced chives.
  6. 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.
  7. Bake at 350 for 30 minutes, until crab cakes begin to brown.
  8. Garnish with fresh chives, if you’d like. Serve hot.+

* While the crab cakes are best hot, I have served them at room temperature.

Make Ahead: Crab mixture can be made up to one day in advance. According to the recipe, the crab cakes may be made 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.

One thought on “Mini Crab Cakes”

  1. Not only are these adorable they look delicious! I’ll have to remember this for parties. Thanks for sharing!

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