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Mini Appetizer Crab Cakes

These are an elegant addition to a holiday dinner or party table. A delicious nibble with a tangy tartar sauce made a bit festive with the addition of cranberries. 

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 people

Ingredients

For the Mini Crab Cakes

  • 6 tablespoons olive oil divided
  • 1 sweet onion finely minced
  • 4 cloves crushed garlic
  • 1 egg
  • 6 tablespoons Hellman's mayonnaise
  • 1-2/3 cup plain bread crumbs divided
  • 1 bunch scallions very thinly sliced (green and white parts)
  • 1/2 cup finely chopped cilantro
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon Old Bay Seasoning optional
  • 2 10- oz containers of lump crab meat

For the Cranberry Tartar Sauce

  • 1/3 1 tablespoon dijon mustard juice of 1 lemon 1 tablespoon maple syrup 1 teaspoon red wine vinegar 1/2 teaspoon salt 1 cup olive oil 1/2 cup canola oil 1/3 cup small capers dried cranberries
  • 1/3 cup boiling water
  • 2 tablespoons dijon mustard
  • juice of one lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • 3/4 teaspoon salt
  • 1 cup olive oil
  • 1/2 cup canola oil
  • 1.3 cup small (nonpareil) capers

Instructions

Mini Crab Cakes

  1. In a large, microwave safe measuring cup mix 2 tablespoons of the olive oil, onion and garlic. Microwave for 3 minutes and stir. Microwave for another 2 minutes until the onions are translucent. Stir well and set aside to cool.
  2. Preheat the oven to 400 degrees.
  3. In a large mixing bowl, beat the egg and add the mayonnaise, 2/3 cup breadcrumbs, scallions and cilantro, salt and pepper, and the Old Bay Seasoning if you are using it. Mix well.
  4. Fold in the crabmeat. Be very gentle. Do not break up the large pieces because you will lose the appealing texture of the cakes.
  5. On two large parchment-lined baking sheets, drizzle 2 tablespoons of olive oil on each baking sheet. Rub it around with your hand until the baking sheets are completely and evenly coated.

  6. With a small (mini) ice-cream scoop, drop each of the cakes into a flat dish containing the remaining 1 cup of breadcrumbs. Pat the cakes until they hold together well but don't compress them too much.

  7. Put the crab cakes on the two oiled baking sheets, evenly spaced.
  8. Bake the crab cakes for 12 minutes. Take them out of the oven and carefully turn them. Bake for another 6-8 minutes until they are brown. If they are not brown enough, run each pan quickly under the broiler.

  9. Serve the crab cakes on a large platter with the tartar sauce for spooning onto individual plates. 

Cranberry Tartar Sauce

  1. First, soak the cranberries in the boiling water in a 1 cup measuring cup for 15 minutes. To do this the simple way, just boil the water in the microwave, remove the cup and throw the cranberries in and set them aside.


  2. In the bowl of a small food processor or in a blender, combine the egg, mustard, lemon juice, maple syrup, vinegar and salt. Process or blend for 30 seconds until well mixed.

  3. With the processor or blender running, slowly drizzle in the oils until the mayonnaise is emulsified.

  4. Stir in the capers and the drained cranberries (all things Red and Green again!) and refrigerate the tartar sauce for at least an hour. Do not blend or process the capers and cranberries. You want them to remain whole.

Recipe Notes

These can be served as passed appetizers, placed on a buffet or they can be plated with the sauce in a pool on the side of the plate and served as a first course. No matter how you serve them, they are just delicious.