Mini Crab Cakes with Pineapple-Cucumber Salsa

Mini Crab Cakes with Pineapple-Cucumber Salsa Recipe
Photo: Jim Franco; Styling: Lydia Degaris Pursell
These crowd-pleasing Mini Crab Cakes with Pineapple-Cucumber Salsa make impressive small bites for your hoilday féte.


Makes 8 servings
Total time: 1 Hour, 30 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 30 Minutes


1 1/2 pounds fresh crabmeat, drained
1/4 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1/4 cup panko (Japanese breadcrumbs)
3 tablespoons minced green onions
3 tablespoons diced red bell pepper
4 tablespoons butter
Lime wedges


1. Prepare salsa.

2. Pick crabmeat, removing any bits of shell.

3. Whisk together mayonnaise and next 3 ingredients in a large bowl. Gently stir in crabmeat, panko, and next 2 ingredients. Shape mixture into 16 (2-inch) cakes (about 1/4 cup each). Cover and chill 1 to 4 hours.

4. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat. Add 8 crab cakes; cook 2 to 3 minutes on each side or until browned. Repeat with remaining butter and crab cakes. Serve with Pineapple-Cucumber Salsa and lime wedges.

Jackie Mills,

Southern Living

December 2012
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