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Mini Crab Cakes with Pineapple-Cucumber Salsa

Photo: Jim Franco; Styling: Lydia Degaris Pursell
Hands-on time 30 mins
Total time 1 hr, 30 mins
Yield Makes 8 servings
These crowd-pleasing Mini Crab Cakes with Pineapple-Cucumber Salsa make impressive small bites for your hoilday féte.


  • Pineapple-Cucumber Salsa
  • 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

How to Make It

  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.