Mini Crab Cakes With Lemon-Chive Mayonnaise

Mini Crab Cakes with Lemon-Chive Mayonnaise
Adding a dollop of bright, springy citrus mayo gives these diminutive crab cakes an elegant finish. And while baking breadcrumb-coated items in the oven can sometimes lead to uneven browning, here toasting the panko breadcrumbs in a skillet ahead of time ensures that they stay golden and delicious. Get the recipe:Mini Crab Cakes with Lemon-Chive Mayonnaise. Photo: Heather Meldrom
Hands On Time:
20 mins
Total Time:
30 mins


  • 1 ½ cups panko bread crumbs

  • 2 tablespoons olive oil

  • Kosher salt and freshly ground black pepper

  • ¾ cup mayonnaise, divided

  • 2 large eggs, beaten

  • 1 tablespoon Dijon mustard

  • 1 ½ teaspoons Old Bay seasoning

  • 1 pound jumbo lump crab meat

  • 3 tablespoons finely chopped chives, divided

  • 1 teaspoon lemon zest


  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.

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