Best Mini Lump Crab Cake Recipe to Make Ahead and Freeze

Bake or Pan Fry this Lump Crab Cake Recipe

This is the best lump crab cake recipe ever.
This is the best lump crab cake recipe ever.

A crab cake, that is in fact mostly crab meat and not a bunch of filler, is a delicacy to savor. This recipe uses saltines to complement the delicate crab with just a hint of Old Bay, onion and celery. It is not bready...you know you are eating crab.

We offered this specialty item for many occasions, including Christmas, Mother's Day and the Fourth of July. Even our customers that called Maryland home said it rivaled their beloved Maryland Style Crab Cakes. It's a terrific main dish, an appetizer or nice as a crab cake sandwich. You will love this recipe so much that you will understand why we make can't make just one batch. We always freeze some cakes to enjoy later!

Before the recipe, a word on crab. We use refrigerated crab meat that is pasteurized and hand-picked. For making crab cakes, lump crab meat works great. It usually comes in 1 pound containers.

These crab cakes are so tasty, that you really don't need to top them with anything. But, a squeeze of fresh lemon is nice. Or, try a mixture of Dijon mustard and mayonnaise (about a 1:1 ratio or to taste.) Tartar sauce is also an option.

And now....the recipe:

Ingredients

Note: This recipe yields 10-12 crab cakes that are about 1/4 cup each or 30-36 mini crab cakes that are about 1 Tablespoon each. The recipe calls for you to make the entire batch and freeze whatever you don't want to cook immediately.

Gather and prepare the following ingredients prior to assembly:

1 pound lump crab meat, picked of shells

1 Egg, slightly beaten

1 cup saltine crackers, crushed

2/3 cup mayonnaise

1 teaspoon brown mustard

1 teaspoon Old Bay Seasoning

1/4 cup onion, chopped

1/4 cup celery, chopped

Use a scoop to portion the crab mixture.

Assembly Instructions

  1. Combine all of the ingredients, except for the crab, in a bowl just until mixed.
  2. Add the crab to the bowl, breaking up extra large pieces with fingers.
  3. Gently combine the crab with the cracker mixture being careful not to handle the mixture too much so that lump pieces stay in tact.
  4. Use a quarter measuring cup to scoop out a portion for a crab cake. See picture inset.
  5. Compress ball with hands and then flatten slightly.
  6. Place formed crab cake in a freezer safe container sprayed with cooking spray.
  7. See cooking directions below to enjoy this recipe now.
  8. Wrap any portions you are going to freeze. Place lids on pans or encase with aluminum foil and then fully encase the covered pans in plastic wrap.
  9. Label with cooking directions located below.

 

Mini Lump Crab Cakes

Appetizer size; ready to go into the oven.
Appetizer size; ready to go into the oven.

Cut and Print Cooking Directions - Bake Method

Lump Crab Cake Recipe - Directions to Bake

Instructions: Thaw in refrigerator for approx. 24 hours. Compress, if necessary. Gently flatten to 1/2 to 3/4 inch thickness. Preheat oven to 350 degrees. Bake uncovered for approx. 45 minutes for full size crab cakes or 30 minutes for mini crab cakes. Internal temperature should reach 150F.

Serving Suggestions: Serve with a squeeze of lemon or mustard sauce.

Servings:___________

Preparation Date:________________

Print and Cut Directions - Pan Fry Method

Lump Crab Cake Recipe - Directions to Pan Fry

Instructions: Thaw in refrigerator for approx. 24 hours. Compress, if necessary. Gently flatten to 1/2 to 3/4 inch thickness. Heat 1/4 cup canola oil in a pan over medium high heat. Cook crab cakes for about 2-3 minutes per side, until golden brown, turning once with spatula. Do not handle too much or the crab cakes will fall apart. Remove crab cakes to a paper lined plate. Internal temperature should reach 150F.

Serving Suggestions: Serve with a squeeze of lemon or mustard sauce.

Servings:___________

Preparation Date:________________

Baked Lump Crab Cakes

It doesn't get any easier when you bake these tasty cakes!
It doesn't get any easier when you bake these tasty cakes!

Tips and Suggestions for Best Lump Crab Cake Recipe

  • Consume within 2 months of freezing for the best quality.
  • Replace saltines with rice crackers for a wheat and gluten free crab cake.
  • Use whole wheat saltines and low-fat mayonnaise for South Beach Phase II.
  • The crab mixture makes a great topping on fish-leave out the egg.
  • We never tried tuna or imitation crab meat--let me know if you do!

 

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8 comments

NicoleSpencer profile image

NicoleSpencer 6 years ago from Tennessee

Those look really good! Thanks for sharing the recipe.


carrie450 profile image

carrie450 6 years ago from Winnipeg, Canada

I may give them a try, seems very tasty, thanks


marisuewrites profile image

marisuewrites 6 years ago from USA

great instructions and I'll be happy to give these a try!


RussellLHuey profile image

RussellLHuey 5 years ago

Wow amazing, thanks for sharing.


lovefood 5 years ago

Can I use frozen crab meat to make and can I also freeze the crab cakes if I use frozen crab meat


DinnerMom profile image

DinnerMom 4 years ago from Central Florida Author

I've never tried frozen. You would need to defrost it first in order to work with it. Check the label which might say not to refreeze after defrosting.


karen 4 years ago

Do you freeze the preformed individual cakes first to harder its shape before placing into another container to freeze for longer amount of time? Also can you freeze the entire mixture then defrost later to form cakes before cooking? Thanks!


DinnerMom profile image

DinnerMom 4 years ago from Central Florida Author

Hi. Freeze the pre-formed patties in a single layer. If desired, you can move to ziplock bag after they have hardened. At our store we freeze in a single layer in a tin. I haven't tried freezing before pre-forming. I think it would work...if you do it that way I'd love to hear how it turns out.

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