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!
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.