Photo: Jim Franco; Styling: Lydia Degaris Pursell
Hands-on Time
30 Mins
Total Time
1 Hour 30 Mins
Makes 8 servings

These crowd-pleasing Mini Crab Cakes with Pineapple-Cucumber Salsa make impressive small bites for your hoilday féte.

How to Make It

Step 1

Prepare salsa.

Step 2

Pick crabmeat, removing any bits of shell.

Step 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.

Step 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.

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