Mini Crab Cakes

We served these at our annual holiday party. What a hit! We made them as directed and they were great. Great easy appetizer for a party.

• Anonymous

• West Hartford, CT

• 1/1/2020

Has anyone ever made these and frozen them in advance? Thanks.

• jfbchuck

• Nyc

• 12/7/2019

Fabulous recipe! Careful, the Panko, Parmesan and Chive crust needs to be doubled to do 24 cakes. 24 Tablespoons and 24 Teaspoons add up to 2 Cups of Panko, not 1. The Parmesan and Chives don’t add that much volume. Try adding a dollop of garlic/lemon aioli to the top then a sprinkle of Chives. Not necessary, but I love garlic.

• jhennessy472061

• Chicago, IL

• 12/25/2018

Read all the reviews and made some of suggested substitutions- less cream cheese (6 oz) and more crab, 1 lb. No fresh crab meat available so used frozen (with great trepidation) from TJs. The puffs were good and disappeared quickly but I didn't have time to make multiple batches so had a lot of the crab mix over. Decided to use it as a dip. Put in ramekin with panko/parm on top and baked with puffs. IT WAS GREAT! Might just do the dip instead of puffs in future. Everyone raved!

• arinavb

• Alexandria VA

• 6/12/2018

I used chive flavored cream cheese to save time. The Parmesan completely overwhelmed the crab. Omit either the crab or the cheese for best results.

• elaaine

• Rockport, TX

• 1/20/2018

These are always a hit. It took Less than 5 minutes for these to be. Gone. I timed it.

• lkozloski

• Chicago, IL

• 12/30/2017

I've made it twice almost as presented except that my crab came in a 10 oz container and the result was very good. However when printing the recipe for a friend, I noted a line just below the 1/4 cup of butter that is undefined. '1 plus more for pans.' One (1) what?

• hrpowe

• Calgary, AB

• 1/21/2017

My husband and I made these 2 times over the holidays and they were a big hit. The 2nd time we made them we added a spicy aioli drizzle on top. Never any leftovers. Might add more crab next time. I did not read any of the reviews before I made them. Thanks for a great recipe.

• lkrummrich1

• Belleville, Illinois

• 12/30/2016

After reading most of the reviews, I doubled the amount of crab, as well as the panko mixture. I wanted to make sure that I had enough of both. I also used a heaping teaspoon of crumbs for the bottom not a tablespoon. That seemed a bit excessive. They turned out great, everyone loved them. Will definitely make again

• loriforn

• Jersey Shore

• 12/25/2016

These are the best crab cakes ever! Have made them three times to rave reviews and I follow the recipe exactly. (I laugh at the people who didn't like them but changed the recipe!! ) They are best right out of the oven...but you can put them together a couple of hours before and bake them just when your guests arrive. Awesome.

• doryannske

• Rhode Island

• 1/18/2016

These were a huge hit on Christmas served w/ Veuve Clicquot. Usually I follow recipes exactly as written but read too many reviews that suggested 1 lb. of crab, which is what I used. To my dismay there wasn't a single fresh chive to be found in the three grocery stores I visited. I used finely minced shallots in the filling and simply omitted the chives in the crust. Would definitely make these again.

• marycarroll1

• Jersey Shore, NJ

• 12/28/2015

I followed the recipe exactly, made (exactly) 24 absolutely delicious appie size crab cakes, only problem is that I wish I had doubled the recipe as they went so quickly. The only variant was that I had no extra panko to sprinkle on the top so used just plain panko, was terrific. I have read the reviews about too much citrus, I would suggest just gently measure the rind, don't push it into the measuring spoons and it will be perfect.

• sfairfie

• Vancouver

• 12/22/2015

Very very good. Love the fact that these are crab cakes that are easy to eat by hand. Used half the cream cheese and sour cream, slightly less parmesan and upped the crab meat to 12 ounces. I agree with all that these are best out of the oven.

• jsbjk

• Winnetka, IL

• 7/27/2015

I'm a long-time user of Epicurious with reviews, most often with positive results. Not this time. Looking for an appetizer size crab cake, I happened on this recipe and read the 55 comments - mostly good. I made very few adjustments - just lowering the cream cheese by 2 oz. and adding some extra chives. Also bought some extra crabmeat - added about 10 oz. - @ the cost of $25 for 16 oz. The results, to my taste, terrible. An over-powering parmesan flavor. and, at 30 minutes @350, too long - by about 5-7 minutes. My last trial batch, I mixed in an additional 1/3 cup panko to the original batch, added some lemon juice to the crab mixture, lowered the time to 24 minutes ...and the results were much better. So, at the end of all this work, I have about 16 little "crab bites" that I feel, are tasty. Don't think I'll go through the procedure again though :-)

• kerwinsk802m

• boston, ma.

• 7/5/2014

Have made these many times and they are quickly devoured. I as well use 1# of lump crab meat, and half the cream cheese which then makes about 40 or so. Also need to make 1 1/2 the amount of panko. I like the citrus flavor and use whatever zest I get from one orange and one lemon. They freeze and travel well and are ready and hot after 20 in at 350.

• MonroevillePA

• Monroeville,PA

• 4/22/2014