Mini crab cakes made ideal, impressive party food or make them larger as a special lunch or as the centrepiece of an incredible version of Eggs Benedict at a weekend brunch.
This is one of those recipes that is great for weekend entertaining as hors d’oeuvres or as a starter course for that special occasion dinner. Either way, you will have a definite hit on your hands if you offer your guests these delicate morsels. Great crab cakes are one of those things that always impresses guests but they are difficult to make at all.
I’ve found the key to these mini crab cakes is to focus on the crab and keep the fillers to a minimum. You don’t want to interfere too much with the delicate flavour of the crab. You’ll want to have that flavour coming straight through with just enough of the seasoning ingredients to compliment it without overwhelming it.
Of course, you don’t necessarily have to make them as mini crab cakes. Making these at about 3 to 4 times the size will make an incredibly delicious main course at a special lunch or as I absolutely LOVE to do, use them as the centrepiece of the most amazing Crab Cakes Eggs Benedict you may ever sample.
Don’t be intimidated if you have never made homemade mayonnaise before; it is easier than you think and is a beautiful complement to this dish. It’s really just a matter of adding ingredients to a blender and is not nearly as fussy as some people would have you believe.
Now, if your guests want to think that you went to a lot of fuss to prepare it, I’m not going to be the one to tell you to correct them. 😉
Like this Mini Crab Cakes recipe?
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- 2 large or extra large egg yolks
- ¾ teaspoon salt
- 1 teaspoon sugar
- A pinch cayenne pepper
- Zest of 1 lime finely chopped
- 1 cup extra virgin olive oil
- Juice of one lime
- 2 tbsp chopped garlic chives.
- 1 pound coarsely chopped NOT MINCED fresh or frozen crab meat
- 2 cups cracker crumbs divided in 2 equal portions (I always use Ritz crackers)
- 2 eggs lightly beaten
- 4 tbsp lime chive mayonnaise or regular mayo
- Zest of 1 lime
- 2 tsp Worcestershire Sauce
- ½ tsp salt
- ½ tsp pepper
In a blender, combine the egg yolks, salt, sugar cayenne pepper and lime zest on medium high speed until thick and pale in color.
With the blender still on, through the hole in the lid, add the oil alternately with lime juice in three parts, adding the oil very slowly in a thin continuous stream.
This will produce a thick mayonnaise. Fold in two tablespoons chopped garlic chives by hand at the end.
Refrigerate immediately until ready to serve.
Toss all of the ingredients together well. This does produce quite a loose mixture which takes a bit of a gentle touch to form into cakes.
Form into cakes by hand to whatever size you prefer. (Small cakes make great hors d’oeuvres). Roll the cakes in the second cup of Ritz cracker crumbs you prepared earlier.
Place the prepared crab cakes on a parchment lined try until ready to fry.
Heat ½ inch canola oil over medium low flame in the bottom of a heavy skillet and fry until golden brown on both sides.
Drain on paper towels and serve immediately with the homemade mayonnaise.
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