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Twelve golden baked mini crab cakes on a white platter with chives and lemon wedges

Mini Crab Cakes Recipe: 30-Minute Baked Party Bites

Baked mini crab cakes with golden edges and a bright lift from lemon and Dijon. They come together in about 30 minutes and are built for a New Year's Eve party platter.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 mini crab cakes
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb lump crabmeat drained and picked over for shells
  • 1/2 cup panko breadcrumbs
  • 1 large egg beaten
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice plus lemon wedges for serving
  • 2 tbsp fresh chives finely chopped
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 2 tbsp olive oil for brushing the baking sheet

Method
 

  1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper and brush it with 1 tbsp of the olive oil.
  2. In a large bowl, stir together the panko, egg, mayonnaise, Dijon, lemon juice, chives, paprika and salt until evenly combined.
  3. Add the crab and fold gently with a spatula until just mixed, keeping the lumps intact.
  4. Scoop about 1/4 cup of the mixture for each cake and shape into 12 patties about 1/2 inch thick. Set them on the prepared sheet.
  5. Brush the tops with the remaining 1 tbsp olive oil. Bake for 12-15 minutes, until golden at the edges and set in the center.
  6. Serve warm with lemon wedges.