Mini Crab Cakes with Spicy Pepper Sauce

Mini Crab Cakes with Spicy Pepper Sauce


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These mini crab cakes are great finger food for parties! Pass them around with a dish of sauce for dipping or top with the sauce for easy eating!

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

24 crab cakes


  • Sauce
  • 1/4 C. jarred roasted red bell pepper, chopped
  • 2 tsp. hot sauce
  • 1 1/2 tsp. lemon zest, grated
  • 4 Tbs. mayonnaise
  • 8 oz. cream cheese, room temperature
  • 1 C. shredded Parmesan cheese, divided
  • 1 large egg
  • 1/4 C. sour cream
  • 1 tsp. orange zest
  • 1/2 tsp. lemon zest
  • 4 tsp. + 4 Tbs. chopped fresh chives, divided
  • 1/4 tsp. salt
  • 6 oz. fresh lump crab meat, picked over, patted dry, coarsely shredded
  • 1 1/2 C. panko
  • 1/2 C. butter, melted
  • fresh chives, chopped

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Blend the sauce ingredients until they are smooth and set aside in the fridge until ready to serve.

Using a mixer, beat the cream cheese until smooth. Add 1/4 C. Parmesan and the egg and blend. Beat in the sour cream, zests, 4 tsp. chopped chives, salt, and cayenne pepper. Fold in the crab meat.

Grease a mini muffin pan. In another bowl, mix the panko, 3/4 C. Parmesan cheese, and 4 Tbs. chopped chives. Drizzle with the melted butter and toss with a fork until evenly moistened. Spoon 1 Tbs. of the panko mixture into the bottom of each muffin cup and press down with your thumb to form a well. This is the crust. Top with 1 Tbs. of the crab mixture and sprinkle with extra panko.

Bake for about 20 minutes at 350 degrees. Let cool before serving.

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