Mini Crab Cakes With Lemon-Chive Mayonnaise

mini-crab-cakes-mayonnaise
Photo by Heather Meldrom
Mini Crab Cakes With Lemon-Chive Mayonnaise 5.0 1 5 1
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  • Makes about 32
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Combine the panko and olive oil in a medium nonstick skillet over medium heat. Cook, stirring constantly, until the panko is toasted and golden brown, about 5 minutes. Transfer to a shallow container to cool and season with salt and pepper. Set aside for later.

Combine ¼ cup mayonnaise, eggs, mustard, and Old Bay in a large bowl and stir to combine. Add ½ cup of the toasted panko and the crab, using your spoon to break apart the meat.

Heat oven to 400°. Spoon ¾ teaspoon of toasted panko into the bottom of 1 ½ nonstick mini-muffin pans (about 32 cavities, total). Fill each cavity nearly to the top with crab mixture, then top each with another ¾ teaspoon toasted panko, spread in an even layer. Bake the bites until slightly puffed, about 8-10 minutes.

Ingredients

  1. Check cups panko bread crumbs
  2. Check 2 tablespoons olive oil
  3. Check Kosher salt and freshly ground black pepper
  4. Check ¾ cup mayonnaise, divided
  5. Check 2 large eggs, beaten
  6. Check 1 tablespoon Dijon mustard
  7. Check teaspoons Old Bay seasoning
  8. Check 1 pound jumbo lump crab meat
  9. Check 3 tablespoons finely chopped chives, divided
  10. Check 1 teaspoon lemon zest

Directions

  1. Combine the panko and olive oil in a medium nonstick skillet over medium heat. Cook, stirring constantly, until the panko is toasted and golden brown, about 5 minutes. Transfer to a shallow container to cool and season with salt and pepper. Set aside for later.
  2. Combine ¼ cup mayonnaise, eggs, mustard, and Old Bay in a large bowl and stir to combine. Add ½ cup of the toasted panko and the crab, using your spoon to break apart the meat.
  3. Heat oven to 400°. Spoon ¾ teaspoon of toasted panko into the bottom of 1 ½ nonstick mini-muffin pans (about 32 cavities, total). Fill each cavity nearly to the top with crab mixture, then top each with another ¾ teaspoon toasted panko, spread in an even layer. Bake the bites until slightly puffed, about 8-10 minutes.
  4. In a small bowl, combine ½ cup mayonnaise and lemon zest. Sprinkle with 1 tablespoon chives. Serve alongside crab cakes.