What type of crab is the best?

Any fresh, not processed, crab is great. Use blue crab (from East Coast) or Dungeness crab (from West Coast), lump or claw meat.

Can I bake these instead of frying them?

YES! Heat a baking sheet in a 400°F oven. Once hot, spray one side of crab cakes and place (sprayed side down) on the hot sheet pan. Spray tops of crab cakes and place in oven for about 15 minutes. Turn and cook for another 5-10 minutes or until both sides are golden brown.

Crab is so expensive, how can I stretch this recipe?

Crab is very expensive and, since we love crab, we are always finding ways to stretch how far it will go. To 'stretch' this recipe, increase the binders and seasoning anywhere from 1 ½ to 2 times the amount listed in the recipe - we do this frequently. The resulting crab cakes are still delicious, just more of them!

Appetizer Crab Cakes - Appetizer Bliss

Description

Amaze your guests with this homemade mini crab cakes appetizer recipe. Easy to make, delicious to eat, and adorable! A sure hit at your next party.

Ingredients

Scale

FOR THE CRAB CAKES

1 pound crab meat (lump or claw, Dungeness or blue)
1/4 cup chopped green onion
2/3 cup bread crumbs (96 grams)
1 egg
1/3 cup Greek yogurt or mayonnaise (52 grams)
1 Tablespoon Worcestershire sauce
1 teaspoon dry ground mustard
1 teaspoon Old Bay seasoning (or a similar seafood seasoning)
salt and pepper to taste

FOR FRYING

3-4 Tablespoons butter, ghee (clarified butter), canola oil, or cooking spray

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Instructions

MAKE & FORM THE CRAB CAKES

In a large bowl, combine crab meat, green onion, bread crumbs, egg, Greek yogurt, Worcestershire, dry mustard, Old Bay, salt, and pepper. Use your hands to gently fold the mixture together until well incorporated.
Use a small cookie scoop (about a Tablespoon in volume) to portion your crab mixture. Press crab cake mixture into the scoop, then place each scoop about 2 inches apart on a lined baking sheet. Continue until all the crab mixture is portioned.
Pick up a portioned scoop of crab mixture and press with your hands to form it into a 1 - 1 1/2 inch patty between 1/2 - 3/4 inch thick. Place back on the baking sheet until ready to cook. NOTE: If the crab mixture sticks to your hands, dip your hands in cold water and continue forming the crab cakes.
If you're making the crab cakes in advance and cooking them later, store formed crab cakes between layers of parchment paper or wax paper in an airtight container and keep in the fridge for up to 3 days or in the freezer for up to 2 months. Thaw, if frozen, in the refrigerator before frying.

FRY THE CRAB CAKES & SERVE

Heat a large flat skillet over medium-high heat. When hot, add 1 Tablespoon butter, ghee, or oil to the pan and immediately place crab cake patties onto the pan. You may need to work in batches here if your pan is not large enough.
Cook crab cakes for 2-4 minutes turn over and continue cooking until both sides are golden brown. Add additional butter to pan as necessary.
Serve immediately with your favorite sauce (see notes in post).

Notes

What type of crab is best? Blue crab (from East Coast), Dungeness crab (from West Coast), lump or claw meat all work great for this appetizer. Make sure it is fresh crab meat, not processed. It should be stored in the refrigerated section at your store, usually in the meat department.

Mix all the ingredients well, but don't shred the crab meat. You can also mix all the binder ingredients (everything except crab meat) together first and then add crab meat. If this is your first time making crab cakes, this might help prevent breaking up the crab meat into shreds.

Bake instead of fry. Heat a baking sheet in a 400°F oven until hot. Spray one side of crab cakes and place (spray side down) on hot sheet pan. Spray tops of crab cakes and place in oven for about 15 minutes. Turn and cook for another 5-10 minutes or until both sides are golden brown.

Stretch the crab and get more crab cakes by increasing the binders and seasoning anywhere from 1 1/2 to 2 times the amount listed in the recipe. Still a delicious crab cake, just more of them!

Favorite Riffs. Use mayo instead of Greek yogurt. Substitute stone-ground or Dijon mustard for the dry ground mustard. We love these bite-sized appetizers, but you can also make these a medium size to top a salad or larger to serve as an entrée.

Make ahead of time. Form the appetizer crab cakes and store, uncooked, between parchment paper in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw, if frozen, and cook according to directions. Cook crab cakes and store in the fridge for up to 5 days or freeze up to 2 months. Thaw, if frozen, and reheat in a 350°F oven 5-10 minutes or until warm. You can place a damp paper towel over the crab cakes when reheating to help prevent them from drying out.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 crab cake
Calories: 46
Sugar: 0.4 g
Sodium: 215.9 mg
Fat: 2.1 g
Carbohydrates: 2.3 g
Protein: 4.2 g
Cholesterol: 20.7 mg