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+ servings
An overhead image of crab cakes

Mini Crab Cakes

Lump crab meat, panko crumbs, tartar sauce, egg, garlic, Old Bay and black pepper are combined, formed into little balls then baked until golden and crisp. These easy and tasty bites of crab goodness are a great appetizer, or serve them as a kid-friendly main for dinner like we do (skip the chicken fingers and opt for these bites instead!).
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 8 people


  • 1 16-ounce can refrigerated lump crab meat picked over for any shell fragments
  • 1 cup plain panko crumbs
  • 1/2 cup tartar sauce plus more for dipping
  • 1 egg beaten
  • 1 1/4 teaspoon Old Bay seasoning plus more for sprinkling
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

For serving

  • 1 lemon cut into wedges
  • Tartar sauce for dipping


  • Preheat the oven to 400 degrees. Line 2 baking sheets with tinfoil. Spray each baking sheet with cooking spray.
  • Add crab, panko crumbs, tartar sauce, beaten egg, Old Bay, garlic powder and black pepper to a large mixing bowl. Mix until combined.
  • Using a small ice cream scoop or a tablespoon, scoop the crab cake mixture into your hand, then roll into a ball, squishing gently as you roll. Place each bite on the prepared baking sheet. Leave approximately an inch or so between bites. Continue making the bites until the mixture is gone. Sprinkle tops with additional Old Bay.
  • Place into oven. Bake for 12-14 minutes until bites are golden brown and set.
  • Remove from oven. Place bites onto a serving plate. Serve with lemon wedges and additional tartar sauce for dipping.
Keyword Mini Crab Cakes
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