Mini crab cakes

By Mary Berg
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  • 1/2 cup (125 grams) mayonnaise, divided
  • 1 egg
  • 3 tablespoons (12 grams) finely chopped parsley, divided
  • 2 teaspoons (10 milliliters) Worcestershire sauce
  • 1 teaspoon (5 grams) Dijon mustard
  • 4 dashes hot sauce
  • 1/2 teaspoon (3 grams) seafood seasoning (such as Old Bay)
  • 1/2 lemon, zested and juiced
  • 12 soda crackers, crushed
  • 1-1/2 cups (about 225 grams) lump crab meat
  • 1/2 cup (64 grams) all-purpose flour
  • 1 tablespoon (15 grams) cornstarch
  • Kosher salt
  • 2 tablespoons (30 milliliters) canola oil, divided
  • 2 tablespoons (30 grams) unsalted butter, divided


  1. Whisk together 1/4 cup mayonnaise, egg, two tablespoons of parsley, Worcestershire, Dijon, hot sauce, seafood seasoning and lemon zest in a medium bowl. Stir in crackers and crab, breaking up any larger pieces of crab meat.
  2. Whisk together flour and cornstarch in a shallow bowl, then season with salt. Scoop crab mixture into 12 heaping two tablespoon (50 grams) portions. Form into patties. Press into flour mixture and set aside on a plate.
  3. Heat a cast iron or non-stick skillet over medium heat. Add 1 tablespoon (15 milliliters) of oil and one tablespoon (15 grams) of butter. Delicately add half the cakes and cook until golden, about six minutes, carefully flipping halfway. Transfer to a plate. Add remaining oil and butter and cook remaining cakes.
  4. Stir together remaining mayonnaise, parsley, lemon juice and salt, to taste. Serve with warm crab cakes.


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