My mom used to make these as bite-sized cakes, and my sister and I would eat them straight off the plate with our hands. They’re still my favorite way to serve crab cakes, especially for a crowd.

What Ingredients Do You Need For Mini Crab Cakes?

• Lump Crab Meat
• Old Bay Seasoning
• Eggs
• Worcestershire Sauce
• Mayonnaise
• Lemon Juice
• Dijon Mustard
• Butter
• Parsley or Dry Parsley
• Ritz Crackers

How Do You Make Mini Crab Cakes?

Start by picking through the crab meat for any bits of shell. It takes a few minutes, but nothing ruins a crab cake faster than a crunch that shouldn’t be there.

Next, whisk together everything except the crab and the crackers. This is your binder, and mixing it first means you won’t have to overwork the crab later to get everything evenly distributed.

Now fold in the crab and the crushed Ritz crackers, and I mean gently. Those big lumps of crab are what you’re paying for, so use a spatula and turn the mixture over just until everything is coated. The Ritz crackers add a buttery, slightly salty flavor, and crushing them fine lets them soak up moisture and practically disappear into the mix.

Cover the bowl and let it rest in the fridge for at least an hour, or overnight. Don’t skip this step. It’s what keeps your cakes from falling apart, because the cracker crumbs absorb the liquid and the whole mixture firms up.

When you’re ready to cook, portion the mixture into golf ball-sized cakes. Melt some butter in a skillet over medium heat, add the cakes, and leave them alone for 2 to 3 minutes so a golden crust can form before you flip them. Give them another 2 to 3 minutes on the second side, then serve warm with lemon wedges or tartar sauce.