Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep Time
10 Mins
Bake Time
8 Mins
Makes 16 cakes (serving size: 1 cake and 1 tbsp. sauce)

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. 

How to Make It

Step 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.)

Step 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).

Step 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.

Step 4

Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.

Step 5

Note: Nutritional analysis does not include salt to taste.

Ratings & Reviews

FeliciaAnnN's Review

March 19, 2014

pongsmom's Review

May 20, 2012
thesse crab cakes were tasty but a little dry. the sauce was very yummy and zesty i would make that again

Cdcormier1's Review

February 12, 2012
SO easy and tasted like what you would get in a restaurant.

slumberchick91's Review

April 23, 2011