Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

You can bake these cakes up to 2 hours ahead of party time and rewarm in a 300° oven for 5 to 6 minutes.

Recipe by Cooking Light December 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

1 hr
1 hr
Serves 16 (serving size: 2 crab cakes)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Combine 3 tablespoons water, vinegar, and sugar in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until boiling. Add celery; let stand 15 minutes. Drain.

  • Drain crabmeat on several layers of paper towels. Combine half of celery, 2 tablespoons mayonnaise, 1 tablespoon chives, 1 teaspoon mustard, black pepper, salt, and egg in a medium bowl, stirring with a whisk. Add crabmeat and 1/4 cup panko to mayonnaise mixture; toss gently. Chill 15 minutes.

  • Combine remaining 3/4 cup panko, 1 tablespoon chives, and oil in a bowl; toss. Sprinkle 1/2 teaspoon panko in bottom of each of 32 miniature muffin cups coated with cooking spray. Spoon 1 heaping tablespoon crab mixture over panko. Top each cup with 1/2 teaspoon panko mixture. Bake at 400° for 15 minutes.

  • Preheat broiler to high.

  • Lightly coat crab cakes with cooking spray. Broil 1 minute or until tops are crisp.

  • Combine remaining 2 tablespoons mayonnaise, yogurt, remaining 1 teaspoon mustard, remaining half of celery, remaining 1 tablespoon chives, and hot sauce in a bowl. Top each crab cake with about 1/2 teaspoon sauce. Serve with lemon wedges.

Nutrition Facts

65 calories; fat 2.2g; saturated fat 0.3g; mono fat 1.1g; poly fat 0.6g; protein 6g; carbohydrates 4g; fiber 1g; cholesterol 39mg; sodium 199mg; calcium 32mg.