Mini Crab Cakes

These creamy and delicious miniature crab cakes are loaded with lump crab meat and spices. Serve them with a tangy,...
Contributor
Mini Crab Cakes
Alexa Novak

Mini Crab Cakes

These creamy and delicious miniature crab cakes are loaded with lump crab meat and spices. Serve them with a tangy, homemade aioli dipping sauce or on top of greens.

This healthy and delicious recipe is courtesy of Love That!: Brenda Novak’s Every Occasion Cookbook with Jan Coad, the proceeds of which will help fund much-needed diabetes research.

10
Servings
184
Calories Per Serving
Deliver Ingredients

Notes

New York Times & USA Today Bestselling Author Brenda Novak is the author of fifty books. A four-time Rita nominee, she has won many awards, including the National Reader’s Choice, the Bookseller’s Best, the Book Buyer’s Best, the Daphne, and the Holt Medallion. She also runs Brenda Novak for the Cure, a charity to raise money for diabetes research (her youngest son has this disease). To date, she’s raised $2.4 million. For more about Brenda, please visit www.brendanovak.com.

Ingredients

For the Crab Cakes

  • 3 Cups lump king crab meat
  • 1 ½ Cup Panko breadcrumbs
  • ¼ Cup eggbeaters
  • 2 Tablespoons fresh chives, chopped
  • 2 Tablespoons fat-free mayonnaise
  • 1 Tablespoon Dijon mustard
  • 2 Teaspoons Old Bay seasoning
  • 1 Teaspoon lemon zest

For the Aioli

  • 3 Tablespoons low-fat mayonnaise
  • ½ Teaspoon Cajun seasoning
  • 1 ½ Tablespoon lemon juice
  • ¼ Teaspoon Tabasco hot sauce

Directions

For the Crab Cakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the crabmeat and breadcrumbs in a bowl.

In another mixing bowl, whisk the egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended. Add the crab to mixture and stir.

Shape large spoonfuls of crab into small round cakes, about 1 ½ inches wide. Heat a skillet over medium heat and then spray it with cooking spray. Fry the cakes one minute per side, until lightly browned. Transfer the crab cakes to a paper towel to absorb the excess oil, and then transfer them to a baking sheet. Bake the crab cakes for 10 minutes, or until golden brown.

For the Aioli

Combine all of the ingredients for the aioli in a bowl and mix until combined. Serve with the cooked crab cakes.

Nutritional Facts

Total Fat
10g
14%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
59mg
20%
Carbohydrate, by difference
6g
5%
Protein
16g
35%
Vitamin A, RAE
46µg
7%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
24mg
2%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
114mg
16%
Selenium, Se
13µg
24%
Sodium, Na
101mg
7%
Water
43g
2%
Zinc, Zn
2mg
25%

Crab Cake Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cake Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.