Crab Cakelets

I feel like crab cakes are almost a special occasion kind of food. Unless you are out at a restaurant or if you’re lucky enough to live somewhere seaside like Vancouver ( best crab cakes I have ever had), where I would imagine you’d be eating them on the regular, they aren’t something you have too often. My catering clients go crazy for little crab cakelets, they are such a great bite for a party menu or any menu.
Last week I shared my Mini Cheese Arancini recipe. Link here to make them!

Ingredient Tips

Don’t use fake crab meat. I’m not completely opposed to canned crab (The stuff in the tuna aisle) It won’t give the best result. Look for pasteurized refrigerated lump or claw crab meat in the fridge section of your grocery seafood department.

Breadcrumbs. My preference is to use seasoned Italian for the mix and to bread them in panko because I love the crispy texture. Feel free to use any breadcrumbs you like. If you use unseasoned, give the mixture a taste before you add the eggs and adjust your seasoning if needed. This a great recipe to make gluten free. There are great panko and regular options just sub them in.

How to make my Crab Cakelets

Check the crab meat for any pieces of shell and drain any liquid.

Sauté onion, pepper, garlic & chilli flakes for a few minutes

Mix crab with sautéed veggies and add remaining ingredients except for the panko

Form into a small patty and coat with the panko breadcrumbs.

Heat up the oil in your pan and you’re ready to fry.

Print Pin

Course Appetizer

Cuisine American

Keyword crab cakelets, crab cakes, hors doeuvres, mini crab cakes, party food, seafood, seafood appetizers

Prep Time 25

Cook Time 20

Servings 24 Appetizers

Ingredients

1 pound lump crab meat
1 cup seasoned Italian bread crumbs
2 cloves garlic grated
½ red pepper finely diced
1 scallion finely chopped
1/4 tsp chilli flake
½ lemon zest & juice
½ cup Parmesan cheese
½ cup mayonnaise
2 eggs lightly beaten
1 tbsp Dijon mustard
1 tsp kosher salt
1/2 teaspoon black pepper
½ teaspoon paprika
⅔ cup Oil for frying
11/2 cups Panko bread crumbs

Instructions

Break up and check crab meat for any shell fragments and place in a large bowl
Sauté red pepper, scallion garlic, chilli flake in olive oil for about 5 minutes or until slightly softened. Add to crab meat.
Add all remaining ingredients except for the panko breadcrumbs and combine well
Form crab mixture into balls then flatten lightly. About one heaping tablespoon is the right amount. If you prefer larger Crab cakes you can make them as big as you like, just make sure to increase the cooking time as needed.
Gently press the crab cakelets into the panko to coat on both sides
Heat about ⅓ cup olive oil on medium heat in a non stick frying pan
Fry crab cakes about 1-2 minutes per side In about 2-3 batches so you don’t overcrowd the pan.
They can be made ahead, refrigerated and reheated in a 350 degree oven for about 10 minutes
Serve crab cakes at room temperature or warm with a sauce such as sriracha mayo or remoulade.

Notes

For quick side sauce or garnish add a pinch of salt and pepper to 1 cup of mayonnaise and either a squeeze of sriracha or 1 teaspoon lemon juice with 1/2 teaspoon lemon zest