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Easy Mini Crab Cakes
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These quick and easy crab cake balls make a great appetizer for your next party. Serve with tartar sauce, mayo, or remoulade for dipping.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 eggs
2/3 cup water
1 teaspoon lemon juice
2 cups seasoned stuffing mix
2 cans (6 ounce size) crab meat, drained and flaked
2 tablespoons butter
tartar sauce, optional
directions
Whisk together the eggs, water, and lemon juice in a large bowl.
Stir the stuffing mix into the egg mixture, coating it completely. Let the mixture stand for 5 minutes. Add the crab meat and mix gently.
Form the crab mixture into 1-inch balls.
Melt the butter in a large skillet over medium heat. Add the crab cake balls (in batches if needed) and cook, turning as needed, until browned on all sides and heated through, about 6-8 minutes.
Serve the crab cake balls immediately with tartar sauce, if desired.
recipe tips
If the stuffing mix isn't seasoned (or seasoned much), add seasonings as needed to flavor it.
For a crispy exterior, you can lightly coat the crab cake balls in breadcrumbs or panko before cooking.
If you prefer a spicier kick, add a pinch of cayenne pepper or hot sauce to the crab cake mixture.
common recipe questions
Can I use cornbread stuffing mix in this recipe?
Yes, you can. The flavor and texture will be a little different but if you prefer cornbread stuffing in general then you will probably love the crab cakes even more!
Can I flatten these and make them into mini crab cake patties?
Of course, you'll just need to reduce the cooking time a bit depending on how thin you make them.
What kind of crab meat should I use?
Fresh is recommended - you can use lump, claw, or backfin. Backfin is usually less expensive and since you have to flake it anyway it will work well. You can also use frozen or canned.
Can I bake the crab cakes instead of pan-frying them?
Yes, the crab cakes can be baked on a greased baking sheet in the oven at 375 degrees F for about 20-25 minutes until golden brown and heated through.
How do I prevent them from falling apart?
Make sure to gently mix the crab meat into the stuffing mixture to avoid breaking up the crab pieces. Also, chilling the mixture in the refrigerator for a short time can help firm it up before shaping.
Can I make the crab cakes ahead of time?
You can prepare the crab cake mixture in advance and refrigerate it until ready to cook. Shape the balls just before cooking for best results.
Can I freeze the crab cakes?
Yes, the uncooked crab cakes can be frozen on a baking sheet until firm, then transferred to a freezer-safe container for up to 1-2 months. Thaw in the refrigerator before cooking.
tools needed
Large Bowl: Needed to whisk together the eggs, water, and lemon juice, as well as to mix the stuffing and crab meat.
Skillet: For cooking the mini crab cake balls until they are browned on all sides and heated through. Make sure the skillet is large enough to fit all the balls without overcrowding (or cook them in batches).
Whisk: For combining the eggs, water, and lemon juice in a large bowl.
Spatula: To gently turn the crab cake balls while cooking in the skillet to make sure they brown evenly on all sides.
Measuring Spoons: Required to accurately measure out the lemon juice and butter for the recipe.
Measuring Cup: Used to measure out the water for the egg mixture.
what goes with it?
Homemade Tartar Sauce: because what's a crab cake without a creamy, tangy dip? Dip away, my friends, dip away.
Fresh Lemon Wedges: squeeze that lemon over those crab cakes for a burst of brightness that will make your taste buds do a little happy dance. Who knew citrus could be so sassy?
Crab Stuffed Mushrooms: double the seafood, double the fun! These stuffed mushrooms will amp up the fancy factor of your appetizer spread, so you can impress your guests with your culinary prowess.
beverage pairings
Wine Pairings
Chardonnay: Because nothing complements crab cakes like the buttery richness of a good Chardonnay.
Sauvignon Blanc: The citrusy notes of Sauvignon Blanc will cut through the richness of the crab cakes.
Pinot Grigio: The light, crisp acidity of a Pinot Grigio is the perfect match for the delicate flavors of crab.
Other Alcohol Pairings
Vodka Martini: A dirty vodka martini with those briny olive notes will add an extra layer of complexity to the crab cake.
Craft Beer: Try pairing the crab cakes with a light and hoppy IPA to cut through the richness of the dish with a refreshing bitterness.
Gin and Tonic: The botanicals in gin will complement the herbal notes of the crab cakes, while the bubbles in the tonic water will cleanse your palate.
Non-Alcoholic Pairings
Iced Green Tea: The earthy, grassy flavors of green tea will provide a refreshing balance to the richness of the crab cakes.
Sparkling Water with a Twist of Lemon: The effervescence of sparkling water paired with a citrusy twist of lemon will brighten up each bite of the crab.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 18, 2013
One of my issues with crab cakes is that the bread mixture is hard to get just right to hold together. Many recipes just don't do a good job of it. I never in a zillion years would have thought to use stuffing mix. It worked! Plus it had seasonings in it so it gave the crab cakes lots of flavor. Great idea, thank you for sharing it. I'll be using this recipe again.
October 3, 2012
The kids loved it so much, they asked me to write it down before I die Lol! I used frozen instead of canned and extra green onions!