The Pioneer Woman Tasty Kitchen
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Mini Crab Cakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A delicious appetizer that is always a huge hit! This recipe makes enough for a big crowd, but can easily be halved.

Ingredients

  • 2 Tablespoons Canola Oil, Plus At Least 4 Tablespoons More For Frying
  • 1 whole Onion, finely chopped
  • 1 whole Red Bell Pepper, Finely Chopped
  • 2 whole Stalks Celery, Finely Chopped
  • 2 Tablespoons Minced Garlic
  • 3 pounds Lump Crabmeat, Picked Over For Shell Fragments
  • 2 packages Saltine Crackers (2 Sleeves Or 8 Oz. Total), Crushed
  • ½ cups Mayonnaise
  • 2 whole Large Eggs
  • ¼ cups Heavy Cream
  • 1 Tablespoon Dry Mustard
  • ¼ teaspoons Cayenne Pepper, Or To Taste
  • 2 Tablespoons Worcestershire Sauce

Preparation

Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the onion, bell pepper, celery, garlic, and cook until softened, about 5 minutes. Transfer to a large mixing bowl and let cool to room temperature.

When cool, stir in the crabmeat and 1 1/2 cups of the cracker crumbs. Whisk the mayonnaise, eggs, heavy cream, mustard, cayenne and Worcestershire sauce together in a separate bowl. Using a spatula, fold into the crabmeat mixture. Chill for one day.

Heat 3 to 4 tablespoons of canola oil in a large skillet over medium heat. Form the crabmeat mixture into small discs and dredge in the remaining cracker crumbs, pressing slightly to help them adhere. Cook in batches, about 5 minutes per side, until golden brown. Transfer to a plate lined with paper towels. Serve with rémoulade sauce, or a sauce of your choice.

7 Comments

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midwestmomma on 1.27.2010

Can you freeze these and then re-heat them?

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Mama Holli of Nobody Puts Mama In A Corner! on 1.20.2010

Oh how I love crabcakes!!!

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Ashlee Dunn on 1.4.2010

I could kiss you right now. I’m pregnant, and this sounds DELICIOUS!

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Desicook on 1.2.2010

These are really yummy. Everyone in my family loved them including a finicky almost tween girl and a 3 1/2 year old toddler. I didn’t even chill them overnight, perhaps, 3-4 hours, and the cakes formed very well indeed. Great idea to dredge them in saltines before frying. Not greasy at all!

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michellea on 12.31.2009

these were delicious. I like that there was more crab than cake.

One Review

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Desicook on 6.19.2011

This is a wonderful recipe for crab cakes. The flavors are perfect and tips are spot on! Everyone loves when I make these, even my picky-eater!

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