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Miniature Crab Cakes With Garlic Mayonnaise


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  • 1 1/2 cups fresh white bread crumbs
  • 8 ounces fresh crabmeat picked over
  • 1/3 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 large egg
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 1/4 cup mayonnaise
  • 1 garlic head roasted, and smashed into a paste
  • 1/4 teaspoon fresh lemon juice or to taste


Servings 4


Step 1

For the Garlic Mayonnaise: In a small bowl whisk together mayonnaise, garlic and lemon juice. Mayonnaise may be made 3 days ahead and chilled, covered.

For Mini Crab Cakes: Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk egg and 2 tablespoons water in small bowl. Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry). Discard remaining egg mixture. Form crab mixture into 4 (1/2-inch thick by 3-inch round) patties, using about 1/2 cupful for each.

Heat oil in heavy large skillet over medium-high heat. Add crab cakes and saute until golden brown, about 4 minutes per side. Transfer to plates. Serve with the the Garlic Mayonnaise.

This recipe yields 4 servings.

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