Cook these mini crab cakes over medium-low heat to ensure a deep golden crust without overcooking the delicate crab.  Pair with our homemade garlic-chive sauce. 


Credit: Jennifer Davick

Recipe Summary

8 mins
18 mins
10 mins
Makes 16 cakes (serving size: 1 cake and 1 tbsp. sauce)


Ingredient Checklist


Instructions Checklist
  • Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)

  • Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).

  • Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.

  • Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.

  • Note: Nutritional analysis does not include salt to taste.

Nutrition Facts

67 calories; fat 3.7g; protein 4.2g; carbohydrates 4.3g; cholesterol 41mg; sodium 238mg. Full Nutrition