📝 About This Recipe
These bite-sized treasures are the perfect way to introduce young diners to the delicate, sweet flavors of the sea. Crafted with premium lump crab meat and just enough 'secret' ingredients to keep them tender, these mini cakes are pan-seared to a kid-approved golden crunch. They are mild enough for picky eaters but sophisticated enough to feel like a real restaurant treat at home.
🥗 Ingredients
The Crab Base
- 1 pound Lump Crab Meat (drained and picked through for shells)
- 3/4 cup Panko Breadcrumbs (divided into 1/2 cup for mix and 1/4 cup for coating)
- 1/4 cup Mayonnaise (full fat preferred for moisture)
- 1 Egg (large, lightly beaten)
Kid-Friendly Seasonings
- 1 teaspoon Dijon Mustard (adds tang without heat)
- 1/2 teaspoon Worcestershire Sauce (for savory umami)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 teaspoon Dried Parsley (or 1 tablespoon fresh, finely minced)
- 1/2 teaspoon Old Bay Seasoning (mild amount for classic flavor)
- 1/4 teaspoon Salt (adjust to taste)
For Cooking
- 2 tablespoons Unsalted Butter (for a rich golden crust)
- 1 tablespoon Vegetable Oil (to prevent the butter from burning)
Sunshine Dipping Sauce
- 1/2 cup Greek Yogurt (plain and thick)
- 1 teaspoon Honey (to balance the tang)
- 1/2 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, parsley, and salt until smooth.
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2
Gently fold in the 1/2 cup of Panko breadcrumbs into the wet mixture using a rubber spatula.
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3
Carefully add the drained crab meat to the bowl. Use your hands or a spatula to fold it in very gently—you want to keep those nice lumps of crab intact rather than mashing them.
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4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'nap time' helps the breadcrumbs hydrate and ensures the mini cakes don't fall apart in the pan.
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5
While the mix chills, prepare the Sunshine Dipping Sauce by whisking the yogurt, honey, and lemon zest in a small bowl. Keep chilled until serving.
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6
Place the remaining 1/4 cup of Panko breadcrumbs on a small plate.
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7
Scoop about 1.5 to 2 tablespoons of the crab mixture and gently shape into a small patty, about the size of a golf ball but flattened. You should get about 12-16 mini cakes.
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8
Lightly press each side of the mini cake into the plate of Panko for an extra-crispy exterior.
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9
Heat a large non-stick skillet over medium heat. Add the butter and vegetable oil, swirling the pan until the butter is melted and foamy.
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10
Carefully place the mini cakes into the skillet, making sure not to crowd the pan. Work in batches if necessary.
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11
Cook for 3-4 minutes on the first side until deep golden brown. Use a small spatula to flip them gently.
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12
Cook for another 3 minutes on the second side. The internal temperature should reach 165°F (74°C).
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13
Transfer the cooked cakes to a paper towel-lined plate for just a moment to drain any excess oil.
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14
Serve warm with a dollop of the Sunshine Dipping Sauce on top or on the side.
💡 Chef's Tips
Chilling the mixture is the most important step; it acts as a 'glue' so you don't need too much filler. If the mixture feels too wet to form balls, add one extra tablespoon of Panko at a time until manageable. For extra-picky eaters, you can finely mince the crab meat so there are no 'scary' big chunks. Avoid over-mixing the batter; a light touch ensures the cakes stay airy and tender rather than rubbery. Use a cookie scoop to get perfectly even-sized mini cakes every time.
🍽️ Serving Suggestions
Serve alongside 'Seaweed' (steamed green beans or snap peas) for a fun nautical theme. Pair with a side of sweet potato fries for a colorful and nutritious meal. Offer extra lemon wedges for kids who like to 'squeeze' their own flavor. A cold glass of apple juice or sparkling water with a splash of cranberry juice complements the sweetness of the crab. Place them on mini slider buns with a leaf of butter lettuce for 'Crab Sliders'.