Mini Crab Cakes With Garlic-Chive Sauce

Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Cook these mini crab cakes over medium-low heat to ensure a deep golden crust without overcooking the delicate crab.  Pair with our homemade garlic-chive sauce. 

Yield: Makes 16 cakes (serving size: 1 cake and 1 tbsp. sauce)
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 8 Minutes

Nutritional Information

Amount per serving
  • Calories: 67
  • Fat: 3.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.2g
  • Carbohydrate: 4.3g
  • Fiber: 0.4g
  • Cholesterol: 41mg
  • Iron: 0.3mg
  • Sodium: 238mg
  • Calcium: 12mg

Ingredients

  • 1 (8-oz.) package fresh lump crabmeat, drained
  • 3 whole grain white bread slices
  • 1/3 cup light mayonnaise
  • 3 green onions, thinly sliced
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • 2 large eggs, lightly beaten
  • Vegetable cooking spray
  • Salt to taste
  • Garlic-Chive Sauce
  • Garnish: lemon slices

Preparation

  1. 1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)
  2. 2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).
  3. 3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.
  4. Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.
  5. Note: Nutritional analysis does not include salt to taste.
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