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

Jackie Mills
Recipe by Southern Living December 2012

Gallery

Jim Franco; Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare salsa.

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  • Pick crabmeat, removing any bits of shell.

  • 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.

  • 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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