Miniature Crab Cakes

Serves: 5
Total Calories: 758
Yield: 24 mini crab cakes or 12 large crab cakes


1 pound crabmeat
1 cup finely diced onion
1/4 cup finely diced red bell pepper
3 cups fresh bread crumbs, divided
1/2 cup mayonnaise
1/4 cup cream cheese, softened
1 tablespoon Dijon style mustard
1 egg
1 pinch of cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon salt
1 tablespoon finely chopped parsley
Chipotle Mayonnaise:
2 whole chipotle chiles (canned smoked jalapeño peppers)
1 cup mayonnaise
1 tablespoon minced garlic
1/2 cup chopped fresh parsley
1/4 teaspoon salt


In a medium bowl, mix crabmeat, onion, bell pepper, 1 cup bread crumbs, mayonnaise, cream cheese, mustard, egg, cayenne, paprika, salt, and parsley. Refrigerate for 1 hour. Place remaining bread crumbs in a shallow bowl. Using a tablespoon, form a crab cake about 1 inch in diameter. Coat both sides with bread crumbs and place on baking sheet which has been sprayed with vegetable or olive oil spray. Continue until all crabmeat mixture is used. This can be done a day ahead, covered with plastic wrap, then refrigerated until ready to use.

Bake at 375° for 10–12 minutes or until golden brown. Serve warm with a dollop of Chipotle Mayonnaise on top.

Chipotle Mayonnaise:
Place all ingredients in blender or processor and blend until smooth. This can be made a day ahead. Makes about 1 cup.

Nutritional Facts:

Serves: 5
Total Calories: 758
Calories from Fat: 521

This Miniature Crab Cakes recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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