Well now that the Pumpkin-Spiced lattes are out in full force, and Christmas is quickly approaching, it’s time to look at making some fun appetizers for your holiday parties!

If you’re looking for a tasty bite-sized appetizer that will keep your guests coming back for more, look no further… Today we have a fantastic “little” recipe adapted from Home Is Where the Boat Is.

This mini crab cakes with garlic chive sauce recipe is baked, for our health-conscious readers. It’s the perfect addition to any holiday party or gathering!

This recipe yields 12 servings so be sure to double (or triple) if you’re having lots of guests.

 Let’s SHOP NOW!

Mini Crab Cake Recipe

Skill Level: Beginner

Prep Time: 18 minutes

Total Time: 48 minutes

Ingredients Required to make Mini Crab Cakes

For the crab cakes:

  • 6 ounces of Cameron’s Lump Maryland Crab Meat
  • 2/3 cups of parmesan cheese
  • 2 packages of cream cheese (3oz each)
  • 1 teaspoon Dijon mustard
  • 3 tablespoon mayo
  • 1 egg yolk
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon Old Bay Seasoning
  • ½ teaspoon lemon zest
  • 1 ¼ cup panko
  • ¼ cup melted butter
  • 1 ½ tablespoons of parsley (chopped)

For the chive aioli:

  • 1 tablespoon fresh chives
  • ½ cup mayonnaise
  • 1 clove of garlic
  • 1 teaspoon Dijon mustard

Mini Crab Cake Cooking Directions

Start by preheating your oven to 350 degrees. Grease a 12-cup mini-muffin pan.

Pick out your crab meat. Make sure to remove all leftover shell.

In a large bowl, stir cream cheese until it is smooth. Add 1/3 cup of the parmesan, along with the mayonnaise, mustard, Worcestershire, Old Bay, lemon zest, and egg yolk and stir until mixed together. Then, evenly stir in the crab meat and parsley.

In a separate bowl, stir in remaining parmesan, breadcrumbs, and butter. Toss mixture until breadcrumbs are moist from the butter.

Add a tablespoon of breadcrumb mixture into each muffin cup and press mixture into bottom and sides to form a crust. Use a spoon to add one tablespoon of crab mixture onto each crust.

Bake crust and mixture at 350 degrees for 25 minutes.

After taking it out of the oven, let the mini crab cakes rest in the pan for about 5 minutes.

Now, let’s move onto making the Chive Aioli (note that this can be made up to 24 hours in advance).

Combine chives, mayonnaise, garlic, and mustard into a small bowl, and mix. Cover and chill.

After the crab cakes have had time to cool down, use a knife to loosen the edges of the crust.

Add a dollop of chive aioli to each crab cake and serve warm. Get ready for your guests to be impressed by this dish!

Buy Maryland Crab Cakes Online

While we don’t sell mini crab cakes on Cameron’s Seafood’s online store, we do sell delicious jumbo Maryland crab cakes! If you feel like skipping the dishes, feel free to order your crab cakes today. Your Maryland blue crab cakes will arrive at your door within the United States within 48 hours of placing your order.

We think our crab cakes are delicious, but don’t take our word for it – check out Cameron’s Seafood’s feature in the New York Times.

You can find Cameron’s Seafood on Instagram, Facebook and Twitter. We run frequent giveaways on those channels so be sure to follow us on social media if you want to potentially win free seafood!

Also, sign up for our newsletter by entering your email in the sidebar opt-in form on this site if you want to be sent exclusive promo codes every week! We don’t spam our subscribers – we promise.

Enjoy your meal and Happy Halloween!

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