My favorite snacks at a party are finger foods. Sharable mini appetizers are adorable and fun, and my Mini Baked Deviled Crab Cakes are the perfect party snack! These little cakes feature a lovely crab flavor with Old Bay and shallots right inside the mixture. Simply make the crab cake mix with the flavors of lemon and Panko for some crunch, and then bake until the cakes are golden brown. You can serve these with tartar sauce or aioli for dipping and they are so savory and delicious! These Mini Baked Deviled Crab Cakes will be your new easy go-to recipe.
Recipes Similar to Mini Baked Deviled Crab Cakes:
Healthy Baked Mozzarella Sticks
How Do You Make Crab Cakes Healthy?
Traditionally, crab cakes are shallow fried in oil until they are golden brown on both sides. One way I save fat and calories is by baking these little cakes. This way, the oven allows for the cakes to get crispy and browned without so much oil. I also pack these crab cakes with light ingredients such as light mayonnaise, shallot, parsley, and lemon. A little flavor goes a long way with these mini appetizers, because they pack a punch!
Seafood cakes are one of my favorite ways to dress up canned or leftover shellfish/fish. For more seafood delicacies, try my Easy Tuna Cakes with Chipotle Mayo!
Ingredients in Mini Baked Deviled Crab Cakes
- fresh parsley
- shallot
- eggs
- light mayonnaise
- Dijon mustard
- lemon
- Old Bay® seasoning
- cayenne pepper
- lump crab meat
- Panko breadcrumbs
How to Make Mini Baked Deviled Crab Cakes
In a large bowl, combine the parsley, shallot, eggs, mayonnaise, mustard, lemon juice, seasoning, and cayenne pepper.
Drain out any excess liquid from the crab meat and add it into the mixture. Stir.
Add the Panko and gently mix until just combined.
Using a 1/4 cup, form 12 even crab cake balls and place on a large plate or baking sheet.
Coat a large nonstick skillet with cooking spray and heat over medium heat. Add 6 balls of crab to the pan. Spray the tops of each. Then gently press down on each with a spatula to flatten to about 1/2” thick.
Cook for 3 to 5 minutes, until the crab cakes are golden on the bottom. Flip and cook for an additional 3 to 5 minutes.
Transfer to a clean plate and cover with foil to keep warm. Repeat with the remaining crab balls.
Serve the crab cakes with lemon wedges.
Mini Baked Deviled Crab Cakes
Ingredients
- ¼ cup fresh parsley finely chopped
- 1 shallot about 1/4 cup, finely chopped
- 2 large eggs lightly beaten
- 2 tbsp light mayonnaise
- 2 tsp Dijon mustard
- 2 tsp fresh lemon juice
- 1 tsp Old Bay® seasoning
- ¼ tsp cayenne pepper
- 1 lb lump crab meat
- ½ cup Panko breadcrumbs
- 1 lemon cut into 8 wedges
Instructions
- In a large bowl, combine the parsley, shallot, eggs, mayonnaise, mustard, lemon juice, seasoning, and cayenne pepper.
- Drain out any excess liquid from the crab meat and add it into the mixture. Stir.
- Add the Panko and gently mix until just combined.
- Using a 1/4 cup, form 12 even crab cake balls and place on a large plate or baking sheet.
- Coat a large nonstick skillet with cooking spray and heat over medium heat. Add 6 balls of crab to the pan. Spray the tops of each. Then gently press down on each with a spatula to flatten to about 1/2” thick.
- Cook for 3 to 5 minutes, until the crab cakes are golden on the bottom. Flip and cook for an additional 3 to 5 minutes.
- Transfer to a clean plate and cover with foil to keep warm. Repeat with the remaining crab balls.
- Serve the crab cakes with lemon wedges.
