THE RECIPE JOURNAL · Appetizer
Petite Crab Cakes
These bite-sized crab cakes are perfect for a light appetizer or a tasty snack. Crispy on the outside and tender on the inside, they’re easy to make and packed with fresh, flavorful crab meat.
FROM THE KITCHEN • Petite Crab Cakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing together the crabmeat, egg, about a third of a cup of yogurt, red pepper, green onion, lemon zest, fresh cracked pepper, and half a cup of breadcrumbs. Once everything is combined, use a tablespoon or a small ice cream scoop to shape the mixture into mini crab cakes. Then, gently coat each one with the remaining breadcrumbs and place them on a baking sheet lined with parchment paper. Give them a light spray with cooking spray to help them crisp up in the oven. Pop them into a preheated 400°F oven and bake for 12 to 15 minutes, or until they turn a nice golden color. While the crab cakes are baking, stir together the leftover yogurt with lemon juice, chopped parsley, and basil. Add some cracked black pepper to taste. When the crab cakes are done, serve them warm with the yogurt sauce on the side.
Why you’ll love it
These crab cakes are light and flavorful, making them perfect for a quick appetizer or a main dish. Their small size allows for easy sharing, and the crispy exterior pairs beautifully with the tender crab inside. They bring a touch of elegance to any meal without requiring complicated preparation.
How to serve
Serve with a zesty remoulade or a simple lemon aioli to add a bright contrast. These little cakes go well with a fresh green salad or roasted vegetables. For a casual touch, offer them with crusty bread and a side of coleslaw.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over medium heat to keep them crispy. You can also freeze them before cooking; just thaw overnight in the fridge before frying.
