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When you need a simple and fun appetizer try these Baked Mini Cajun Crab Cakes. The Crab Cakes are baked instead of fried with a cajun twist.

Baked Mini Cajun Crab Cakes

When you need a simple and fun appetizer try these Baked Mini Cajun Crab Cakes. The Crab Cakes are baked instead of fried with a cajun twist!
Course Appetizer
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 24
Author Quinn Caudill

Ingredients

  • 1 egg beaten
  • 1/3 cup low fat milk
  • 1/3 cup low fat mayo
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire
  • 1 teaspoon lemon juice
  • 1 lb lump crab meat
  • 1 1/2 teaspoon parsley flakes
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon fresh grated Parmesan
  • 1 green onion finely chopped
  • 1 cup panko bread crumbs

Instructions

  1. In bowl whisk first five ingredients (wet ingredienttogether.
  2. In strainer drain and rinse crab meat and remove any claw pieces.
  3. In bowl mix together the remaining ingredients except breadcrumbs.
  4. Gently mix crab mixture and wet ingredients.
  5. Fold in breadcrumbs.
  6. Chill mixture in refrigerator for 30 minutes.
  7. Heat oven to 375°F.

  8. Lightly grease baking sheet.
  9. Place crab cake mix, 1 tablespoon at a time, onto baking sheet. I use a melon baler to scoop crab cake mix.
  10. Lightly flatten crab cake.

  11. Bake for 18 -20 minutes until golden brown. Turn over cakes half way through.
  12. Serve warm with remoulade sauce. (See below)

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2013