This easy Mini Baked Crab Cakes recipe is seriously delicious! Made with lump crab meat, yogurt, lemon, gluten free panko and topped with a spicy sriracha sauce. These crab cakes are the perfect party appetizer!
Easy Mini Crab Cakes
Tis the season.
Appetizer season that is. And you know what? I’m ok with that. Honestly, there are some nights where we just have appetizers for dinner and it’s filling.
Since it’s Christmas EVE (insert the whoa emoji face), I thought I’d drop you one last recipe to use in a pinch, and trust me you’re gonna be glad I did.
I don’t really make a whole lot of seafood recipes here at JHE. I’m still kinda gettin my feet wet in that arena. Pun intended. (wet.. get it … cuz we’re talking about fish … ok.. I know it’s corny!)
I’ve been eating crab cakes for about 3-4 years now but have never made them at home.
What Makes These the BEST Crab Cakes?
- You need to see the chunks of crab. Use fresh lump crab meat.
- The binding needs to be on point.
- Crunch factor! (always)
- A dynamite sauce to enhance but not overpower the crab cakes.
Can You Bake Crab Cakes?
Absolutely! The easiest way to bake them is by putting them in a muffin tin or mold so they keep their shape. Bake them at 350 degrees F for 20-25 minutes or until golden brown.
Are Baked Crab Cakes Healthy?
Well, it depends on what you put in them. As the binder in these baked crab cakes I used an egg and plain yogurt, instead of cream cheese and sour cream. I also used gluten free panko bread crumbs. Because these crab cakes are baked instead of fried less oil is used as well. So we cut a few ingredients out to make them “healthier” than most crab cakes.
Crab Cakes: Baked vs. Fried?
The biggest difference you’re going to notice with baked crab cakes vs. fried crab cakes is the crunch factor. When you fried something it usually results in crispiness on the edges, but it’s covered in oil. While the panko in these baked crab cakes does give you a crunch, it is not the same as something fried. So you’re giving up a little crunch but gaining something not being covered in oil! The flavor is still there, and that’s what counts!
These Mini Baked Crab Cakes are totally where it’s at. First off they are “poppable,” meaning you can pick them up with two fingers and pop them in your mouth. Which in my opinion is important for a holiday party or gathering. No plate, means no dishes people!
They are filled with crab flavor and are perfectly complimented by the spicy sriracha sauce that has a bit of a smoky and tangy taste. Definitely a crowd pleaser.
Oh and don’t worry, you can buy fresh lump crab meat (or imitation crab meat) instead of buying fresh crab and cooking it. Girl, take the shortcut, you deserve it! It’s the holidays!
Merry Christmas y’all I hope you have a special time tonight with family! Enjoy the joy of the season and love that surrounds you!
Bon Appetit!
Mini Crab Cakes Recipe with Sriracha Sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 mini crab cakes 1x
- Category: Appetizers
- Method: Oven
- Cuisine: American
Description
This easy Mini Baked Crab Cakes recipe is seriously delicious! Made with lump crab meat, yogurt, lemon, gluten free panko and topped with a spicy sriracha sauce. These crab cakes are the perfect healthy party appetizer!
Ingredients
Mini Crab Cakes
- 16 oz. fresh lump crab meat, drained of excess water
- 1/2 cup plain yogurt
- 1 egg
- 1 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon old bay seasoning
- 1 tablespoon chives, chopped
- 1 tablespoon red onion, finely diced
- 1/4 cup red pepper, finely diced
- salt to taste
Panko Crust:
- 1 cup gluten free panko crumbs
- 1/3 cup grated parmesan cheese
- 2 tablespoons unsalted butter, melted
Sriracha Sauce:
- 1/4 cup plain yogurt
- 1 teaspoon sriracha sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Instructions
- Preheat oven to 350 degrees F.
- For Sriracha Sauce: to a small bowl add yogurt, sriracha sauce, garlic powder and smoked paprika. Mix together and set aside.
- Spray a mini muffin pan with cooking spray. Set aside.
- To a large bowl add, lump crap meat, yogurt, egg, lemon juice, lemon zest, old bay seasoning, chives, red onion, red pepper and salt to taste. Gently mix ingredients, so as not to break down the crab too much. Set aside.
- In a small bowl add gluten free panko, parmesan cheese and melted butter. Gently toss.
- Add a small scoop to just fill the bottom of each mini muffin tin. (will be 24 mini muffins)
- Press the panko mixture down using a spoon.
- Spoon the crab mixture into each cup.
- Bake for 20-25 minutes or until the edges are slightly browned and crispy. Remove pan from oven and scoop crab cakes out.
- Serve warm with Sriracha Sauce.
Nutrition
- Serving Size: 2 crab cakes
- Calories: 127
- Sugar: 1 g
- Sodium: 411 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 74 mg
