This post may contain affiliate links. Please read our disclosure policy.
Prepare a easy and delicious seafood meal with our Small Batch Crab Cakes recipe, perfect for serving one or two. Crafted with high-quality lump crabmeat and seasoned with a perfect mix of spices and fresh vegetables, these crab cakes pack a flavorful punch. Ideal for an easy dinner or a special treat, this recipe is designed for small servings, ensuring a satisfying meal without the hassle of leftovers.
Pair your crab cakes with the perfect sides and sauces to elevate your meal. Try them with a cucumber salad or a simple green salad with light vinaigrette. For dipping, a remoulade sauce works great. You can also serve them with roasted carrots, Brussels sprouts, or sweet potato fries.
Why You’ll Love This Crab Cakes Recipe
- Gourmet Flavor: Enjoy the taste of lump crab meat enhanced by a blend of spices and fresh veggies.
- Just Enough: This small batch recipe serves one or two, making it ideal for a personal treat or a cozy meal.
- Ingredient Flexibility: Customize the recipe easily with your choice of herbs and spices.
- Baked, Not Fried: These crab cakes are baked to perfection, offering a healthier alternative to traditional fried versions while still delivering on flavor. Plus, they’re rich in protein and omega-3 fatty acids, making them as nutritious as they are delicious.
- Step-by-Step Guidance: Clear instructions make the cooking process enjoyable and stress-free.
What Are Crab Cakes?
Crab cakes are a classic seafood dish that combines crab meat with a variety of other ingredients, forming them into cakes. While many recipes call for frying, we’re baking these beauties to keep things a bit lighter without sacrificing any of the flavors.
Ingredients
If you have any ingredients leftover from this single serving crab cakes recipe, check out our Leftover Ingredients Recipe Finder,
- Crabmeat: Aim for 8 to 8.5 ounces of lump crabmeat. You have two options: you can either use two 6-ounce cans, which will give you a bit over 8 ounces after draining, or opt for refrigerated crab meat. When I use canned crab, I usually choose Bumble Bee brand, which you can find near the tuna in the canned fish aisle of most grocery stores. For refrigerated crab meat, I prefer Phillips brand, commonly available in the refrigerated seafood section of many markets.
- Egg: Binds the crab cakes together.
- Mayonnaise: Adds creaminess. Can be replaced with Greek yogurt for a healthier version.
- Dijon Mustard & Hot Sauce: Brings a tangy kick. If you don’t have it, regular mustard will do. Adjust the hot sauce according your taste or leave it out altogether for crab cakes that are milder in flavor.
- Worcestershire Sauce: Adds depth of flavor. Soy sauce can be an alternative.
- Spices: Paprika and salt for seasoning. Feel free to add other spices like black pepper, garlic powder, or even a hint of cayenne for some extra kick.
- Veggies: For a vibrant and flavorful touch, include red bell pepper, green onion, and parsley in your small batch crab cakes. To ensure these veggies integrate smoothly into the crab cake mixture, make sure to chop them finely. Utilize both the white and green sections of the green onion to maximize flavor and color. If red bell peppers aren’t your thing, try using finely chopped yellow or orange bell peppers for a different flavor and color profile. You can also experiment with chives or cilantro instead of green onions and parsley.
- Panko Breadcrumbs: Adds crunch. Gluten-free breadcrumbs can be used for a GF version.
Recipe Variations
Looking for some recipe variations? Here are some simple ways to customize these crab cakes to your liking:
- Spicy Crab Cakes: Add some cayenne pepper or extra hot sauce for crab cakes with a kick.
- Herb-Infused: Mix in some fresh herbs like cilantro or basil for a unique flavor profile.
- Cheesy Delight: Add a sprinkle of grated Parmesan into the crab mixture for a cheesy twist.
- Tropical Crab Cakes: Incorporate a small amount of diced pineapple or mango for a sweet, tropical touch.
How To Make Crab Cakes
These step-by-step photos and instructions help you visualize how to make a small batch of baked crab cakes. See the recipe box below for ingredient amounts and full recipe instructions.
- Position the oven rack in the lower third section of your oven. Then, set the oven to preheat at 425° F (220° C).
- In a medium-sized mixing bowl, start by cracking an egg and whisk it until it’s well-beaten. Follow this by adding mayonnaise, mustard, hot sauce, Worcestershire sauce, paprika, and salt. Whisk all these ingredients together until fully combined.
- Incorporate the finely chopped red bell pepper, green onion, and parsley into the existing mixture by stirring gently.
- Add the crab meat and breadcrumbs into the bowl. Fold these into the mixture carefully to combine. Once mixed, cover the bowl and let it chill in the fridge for 10 minutes.
- Lightly mist a rimmed baking sheet with oil spray or manually apply a small amount of olive oil, ensuring the surface is evenly coated.
- Take the crab mixture and form it into three equally sized patties. Place these patties onto your prepared baking sheet.
- Put the baking sheet with the crab patties back in the refrigerator for an additional 10-minute chill time.
- Bake the crab cakes in the preheated oven for about 10 minutes. You’ll know they’re ready to flip when the bottoms are lightly browned and can be easily lifted with a spatula. After flipping, bake for another 8 to 10 minutes or until the other side is also lightly browned.
- Once baked to perfection, transfer the crab cakes onto a serving plate and finish them off with a fresh squeeze of lemon.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your crab cakes turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Optimal Crabmeat: Choose quality lump crabmeat for the best texture and flavor.
- Baking vs Frying: Since these cakes are baked, make sure your oven is preheated properly for even cooking.
- Portion Control: Use an ice cream scoop or a measuring cup for uniform crab cakes that bake evenly.
- Don’t Rush the Mix: Combine ingredients gently to retain the crabmeat’s texture. Overmixing could lead to dense cakes.
Frequently Asked Questions
Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a zip-top bag and store in the freezer for up to 3 months. Thaw in the refrigerator before baking.
While it’s possible to use imitation crab meat, the flavor and texture won’t quite match the richness of genuine lump crab meat. If you’re in a pinch, go ahead, but for the best experience, stick with the real deal.
Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and bake at 350°F for about 10 minutes or until heated through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this small batch crab cakes recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Crab Cakes
Ingredients
- 1 large egg
- 1 ½ tablespoon mayonnaise
- ½ tablespoon dijon mustard
- 1 teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon paprika
- ⅛ teaspoon salt
- 1 tablespoon finely chopped red bell pepper
- 1 medium green onion -finely chopped
- 1 tablespoon finely chopped parsley
- 8 ounces lump crab meat (½ pound) , picked over for shells and drained
- ¼ cup panko breadcrumbs
- oil spray or olive oil for greasing the baking sheet
- lemon wedge
Instructions
- Position the oven rack in the lower third section of your oven. Then, set the oven to preheat at 425° F (220° C).
- In a medium-sized mixing bowl, start by cracking an egg and whisk it until it's well-beaten. Follow this by adding mayonnaise, mustard, hot sauce, Worcestershire sauce, paprika, and salt. Whisk all these ingredients together until fully combined.
- Incorporate the finely chopped red bell pepper, green onion, and parsley into the existing mixture by stirring gently.
- Add the crab meat and breadcrumbs into the bowl. Fold these into the mixture carefully to combine. Once mixed, cover the bowl and let it chill in the fridge for 10 minutes.
- Lightly mist a rimmed baking sheet with oil spray or manually apply a small amount of olive oil, ensuring the surface is evenly coated.
- Take the crab mixture and form it into three equally sized patties. Place these patties onto your prepared baking sheet.
- Put the baking sheet with the crab patties back in the refrigerator for an additional 10-minute chill time.
- Bake the crab cakes in the preheated oven for about 10 minutes. You'll know they're ready to flip when the bottoms are lightly browned and can be easily lifted with a spatula. After flipping, bake for another 8 to 10 minutes or until the other side is also lightly browned.
- Once baked to perfection, transfer the crab cakes onto a serving plate and finish them off with a fresh squeeze of lemon.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your crab cakes turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Optimal Crabmeat: Choose quality lump crabmeat for the best texture and flavor.
- Baking vs Frying: Since these cakes are baked, make sure your oven is preheated properly for even cooking.
- Portion Control: Use an ice cream scoop or a measuring cup for uniform crab cakes that bake evenly.
- Don’t Rush the Mix: Combine ingredients gently to retain the crabmeat’s texture. Overmixing could lead to dense cakes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
What sides would you recommend? I’m 85 (widowed, but have a lady friend who is 87). I am concerned that these may not be a meal for two, but doubling the recipe will be too much. I live in California and grew up eating Dungeness Crab, does the type of crab matter?
You can use Dungeness crab and chilling the crab cakes before baking will help them hold together nicely. As for sides, a cucumber salad or a simple green salad with a light vinaigrette would pair well. You could also try roasted carrots, Brussels sprouts, or sweet potato fries. If you’d like a dipping sauce, remoulade (from our Crawfish Beignets recipe) is a classic option – all of these suggested recipes can be found on our website. I hope you both enjoy the meal!
I followed this recipe exactly! Cooking the crab 20 minutes severely overcooked it. Way too dry!
Would not do again. The taste was ok but not great.
I’m sorry to hear that your crab cakes turned out dry! We’ve tested this recipe multiple times and haven’t encountered this issue. Here are a few tips that might help:
Check Oven Temperature: Make sure your oven is calibrated correctly. An incorrect temperature can affect the cooking time.
Cooking Time: If 20 minutes seemed too long, try reducing the cooking time by a few minutes. Ovens can vary, so a shorter cooking time might be needed.
Moisture: Ensure the crabmeat mixture is moist before forming the cakes (as shown in the recipe photos). You can add a bit more mayo or a tiny splash of lemon juice if needed.
We appreciate your feedback and hope these tips help!
How do you think this woud work with canned crab please?
You can definitely use canned crab for this recipe. In the ingredient notes, I mention that two 6-ounce cans should give you a bit over 8 ounces after draining, which works well for these crab cakes. Just make sure to drain the canned crab thoroughly to avoid excess moisture.
Good recipe.
Thank you!