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Mini Crab Cakes

These succulent two-bite crab cakes are excellent as an appetizer with the pepper sauce passed on the side or, for cocktail parties, give each one a small dollop of the sauce just before serving. You can fry them up to 2 days ahead and refrigerate between layers of waxed paper; reheat in a 200
24 Servings -
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Servings:24  | Calories:54 | Total Fat:4g  | Chol:15mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
6 %
Sat Fat 1g
5 %
Total Carb 1g
0 %
Fiber 0g
0 %
Sugars 0g
Cholesterol 15mg
5 %
Sodium 192mg
8 %
Protein 4g
8 %
47% Mayonnaise
29% Lump crab meat
13% Others combined
9% Canola oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 pound lump crab meat
4 green onions, thinly sliced
2/3 cup whole wheat bread crumbs
1 1/2 teaspoons Old Bay seafood seasoning
1/4 teaspoon ground black pepper
1 tablespoon Dijon mustard
1 egg
6 tablespoons mayonnaise, divided
1/4 cup chopped jarred roasted red bell pepper
2 teaspoons hot sauce
1 1/2 teaspoons grated lemon zest
1 tablespoon expeller-pressed canola oil, more if needed

Directions : View recipe directions on
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