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–+ servings
Three crab cakes stacked on top of eachother
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Bite Size Crab Cakes

These mini crab cakes are easy to make and perfectly crispy. Coated in panko bread crumbs and shallow fried, they are packed full of flavor. Perfect as an appetizer, finger food or main meal. They can be made ahead of time and are a real crowd pleaser. This is the best crab cake recipe you'll try!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 20 minutes
Total Time 40 minutes
Servings 12 mini crab cakes
Calories 204kcal
Author Slow The Cook Down

Ingredients

  • 8.8 ounces crab meat (fresh or canned) (250g)
  • 8.8 ounces potatoes (250g)
  • 0.7 ounces salted butter (20g)
  • 3.5 ounces mild cheddar cheese (100g)
  • handful of finely chopped parsley
  • handful of fresh dill
  • zest of lemon
  • 2 tablespoons mayonnaise
  • 2 teaspoons sriracha
  • 4 tablespoons single cream or light cream (300ml)
  • Salt and pepper
  • all purpose flour
  • 2 eggs
  • panko breadcrumbs
  • vegetable oil

Instructions

  • Peel and chop the potatoes into chunks, place in a large pan of salted water and bring to the boil. Boil for around 15 mins until the potato is cooked through.  Drain, place in a saucepan with the butter and mash.  Leave to cool.
  • In a large mixing bowl, place all the other ingredients, apart from the flour, eggs and breadcrumbs.  Mix well. Once the potatoes have cooled, mix them in. Roll into patties / balls, place on a plate and pop them in the fridge for at least 20 mins.
  • In three bowls, put the flour, beaten egg and breadcrumbs.
  • Once the cakes are ready dip each one, in turn, in to the flour, egg and breadcrumbs insuring even coverage.
  • When ready to cook, heat a large frying pan. put in enough oil to cover half of the cakes.  When the oil is hot place the crab cakes gently in.  Fry on each side for about 3 minutes until golden brown.
  • Serve with sweet chilli dip and a wedge of lemon

Notes

  • You can use canned or fresh crab for this recipe and panko breadcrumbs are preferable over fine.
  • The mashed potato should be cool before adding it to the crab mixture.
  • When dredging the the crab cakes in the egg, flour and breadcrumbs, keep one hand wet and one dry so you don't end up in a clumpy mess.
  • Uncooked crab cakes can be frozen, cooked crab cakes will keep refrigerated for 2 days.
Nutritional values are based on one of twelve crab cakes and is an approximation.

Nutrition

Calories: 204kcal | Carbohydrates: 9g | Protein: 8g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 324mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 456IU | Vitamin C: 8mg | Calcium: 97mg | Iron: 2mg