I’m a huge fan of crab in any form, but crab cakes are always classic. I came across this method for making mini ones and I wanted to try it out. I have to say, it’s cute for a party and a much easier way to do bite-size crab cakes but I think next time I’ll be making them the usual way– in a pan. The texture on the top and bottom comes out a little differently, and part of what I like most about crab cakes is the crunchy outer layer. Either way though, these were still pretty delicious. Stay tuned for some more crab recipes, we still have some in the fridge!
Baked Mini Crab Cakes
1/2 pound picked crab meat
1 cup panko
1 cup parmesan
2 tablespoons mayo or yogurt
1 tablespoon heavy cream
1 tablespoon Worchestershire sauce
1 tablespoon Sriracha or other hot sauce
1/2 onion, minced
2 garlic cloves, minced
1 tablespoon thyme
2 tablespoons paprika
1 tablespoon chopped parsley
salt and pepper
Saute the onion and garlic in a little olive oil until it gets translucent and softened. Add the thyme and remove from the heat. Allow to cool and remove to a bowl.
Add the egg, crab, Worchestershire, Sriracha, parsley, paprika, mayo, heavy cream, and half the parmesan and panko. Stir together lightly and don’t over mix. In a small bowl, combine the remaining parmesan and panko and drizzle it with a tablespoon or two of olive oil.
Spray a mini muffin tin with oil and spoon a little of the panko mixture into each cup. Spoon in some of the crab mixture and top with a little more of the panko. Press down a bit with your hand. Bake at 375 degrees for about 20 minutes or until they start to brown on top. Let cool for a few minutes in the pan and then gently remove with a fork.
I like to serve with some mango relish. I chop up some mango and mix with my own homemade salsa (shallot, chipotle in adobo, roasted garlic, olive oil, lime juice blended up).