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Chef Jeff Mann

Mini Crab Cakes

by by Jeff Mann - Dallas, TX | Written on July 23, 2012

Minced meat cakes or patties have been enjoyed around the world for centuries using seafood and other meats. Crab cakes took off in colonial America and a multitude of recipes have proliferated across the country ever since.  These mini crab cakes are as suited to a brunch or luncheon as they are to a special occasion dinner. They’re a classic, easy-to-make appetizer for parties year round.

maggianos mini crab cakes

 

Ingredients:

1 lb Crab Meat, Jumbo Lump
1/3 tsp Dry Mustard
3/4 tsp Dijon Mustard
1 1/4 tsp Old Bay Seasoning
1 Egg
2 1/4 Tbsp Red Bell Pepper, diced 1/8″
1 Tbsp Chives, finely chopped
5 1/2 Tbsp Mayonnaise
Dash Tabasco Sauce
Pinch Salt & Pepper
2 2/3 Tbsp Fresh Breadcrumbs
3 1/2 Tbsp Japanese Breadcrumbs

Cooking Instructions:

In a large mixing bowl, combine all ingredients, except the crab meat and fresh breadcrumbs.
Gently fold in crab meat and fresh breadcrumbs without breaking up lumps, leave in large pieces and work all ingredients together.
Using a spoon, scoop crab into 1 to 1 ½ oz cakes. Once all crab has been scooped, place them individually in the Japanese breadcrumbs.
Place on a baking sheet and bake in 350 degree oven for 20 minutes or until golden, flipping cakes over once during cooking.

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  • Chelsea

    Love the crab cakes, but what is usually put on the side of arugula?

  • Stephanie

    Thanks for your question, Chelsea. Try a nice, lemony vinaigrette or even olive oil with shaved parmesan and tomatoes. The lemon will compliment the crab cakes beautifully! Enjoy!

  • http://www.sensationcaviar.com/ www.sensationcaviar

    Thanks for sharing for crab cakes. Thanks for sharing. I just might make it tonight.

  • lap

    Do you add the Japanese bread crumbs to the mix & them add more after you make the crab cakes? Plz be more clear

  • Peter Gahzinia

    Thanks for the recipe, but what is the recipe for the sauce? We were just at Maggianos tonight and the server was kind enough to bring out a container of the sauce since the crab cakes aren’t offered on Marco’s meal for two anymore, but the sauce she brought out was really heavy in mayonnaise and wasn’t the same as the sauce that it used to be. The picture above is what it used to be. The sauce there is orange, but the sauce the server brought tonight was white.

    Thanks!

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