Uploaded May 2026 | Updated September 2026, 2 weeks ago
These bite-size Crab Cakes make an extra-special appetizer, lunch or party table addition. Delicate, sweet-flavoured chunky white crab meat made into little Maryland-style crab cakes that are lightly pan-fried until perfectly golden.
Ingredients
1 medium egg
70 ml (4 tbsp + 2 tsp) mayonnaise
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp lemon juice
1 tsp Old Bay Seasoning
¼ tsp salt
½ tsp black pepper
2 tbsp finely chopped fresh parsley (replace with chives or spring onions/scallions if you like)
450 g (1lb) white chunky crab meat
25 g (1/2 cup) panko breadcrumbs
3 tbsp oil altogether (1.5 tbsp for each batch)
Instructions
✅Add the egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, pepper and parsley to a large bowl and mix together with a fork or whisk to combine.
✅Add the crab and panko and gently stir together. Try not to break up the lumps of crab too much. If the mixture is too wet to shape, stir in a little more panko.
✅Line a baking sheet with non-stick baking parchment.
✅Shape the mixture into 16 small patties (see notes) on the baking sheet. I use a cookie scoop or small sauce ladle to scoop it out, then press it out onto the baking sheet. Use your hands to push the mixture together.
✅Cover the tray with clingfilm and place in the refrigerator for 1 hour to firm up.
✅Add 1.5 tbsp of the oil to a large frying pan or skillet and heat over a medium heat.
✅Add half of the patties and cook for 6-7 minutes, turning once, until golden brown and cooked throughout.
✅Once cooked remove them from the pan with a spatula and place on a warm plate or tray and place in a low oven to keep warm whilst we make the second batch.
✅Add the remaining 1.5 tbsp of oil to the pan and add the remaining patties to the pan cooking for 6-7 minutes, turning once, until golden brown and cooked throughout.
✅Serve with lemon wedges and Tartare sauce, garlic mayo or hot mayo (mayo with hot sauce).
These bite-size Crab Cakes make an extra-special appetizer, lunch or party table addition. Delicate, sweet-flavoured chunky white crab meat made into little Maryland-style crab cakes that are lightly pan-fried until perfectly golden.
Ingredients
1 medium egg
70 ml (4 tbsp + 2 tsp) mayonnaise
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp lemon juice
1 tsp Old Bay Seasoning
¼ tsp salt
½ tsp black pepper
2 tbsp finely chopped fresh parsley (replace with chives or spring onions/scallions if you like)
450 g (1lb) white chunky crab meat
25 g (1/2 cup) panko breadcrumbs
3 tbsp oil altogether (1.5 tbsp for each batch)
Instructions
✅Add the egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, pepper and parsley to a large bowl and mix together with a fork or whisk to combine.
✅Add the crab and panko and gently stir together. Try not to break up the lumps of crab too much. If the mixture is too wet to shape, stir in a little more panko.
✅Line a baking sheet with non-stick baking parchment.
✅Shape the mixture into 16 small patties (see notes) on the baking sheet. I use a cookie scoop or small sauce ladle to scoop it out, then press it out onto the baking sheet. Use your hands to push the mixture together.
✅Cover the tray with clingfilm and place in the refrigerator for 1 hour to firm up.
✅Add 1.5 tbsp of the oil to a large frying pan or skillet and heat over a medium heat.
✅Add half of the patties and cook for 6-7 minutes, turning once, until golden brown and cooked throughout.
✅Once cooked remove them from the pan with a spatula and place on a warm plate or tray and place in a low oven to keep warm whilst we make the second batch.
✅Add the remaining 1.5 tbsp of oil to the pan and add the remaining patties to the pan cooking for 6-7 minutes, turning once, until golden brown and cooked throughout.
✅Serve with lemon wedges and Tartare sauce, garlic mayo or hot mayo (mayo with hot sauce).
