Mini Italian-Style Crab Cakes

Serve these crab cakes with mayonnaise blended with basil and Romano cheese.

Serves: 12Hands-on: 50 minutesTotal: 50 minutesDifficulty: Medium

Serves: 12


  • 1 lb. canned lump crabmeat
  • 2 Tbsp. chopped basil leaves
  • 1⁄2 cup chopped walnuts
  • 1⁄2 cup grated Romano cheese
  • 5 Tbsp. olive oil, divided
  • 1⁄2 cup dried breadcrumbs
  • 1⁄2 cup mayonnaise
  • 1⁄4 cup minced scallions


  • Drain crabmeat well and pick over to remove any cartilage. Set aside in a large bowl. In food processor or blender, combine cilantro, walnuts, cheese, and 2 tablespoons olive oil. Process or blend until mixture forms a paste. Stir into crabmeat.
  • Add breadcrumbs, mayonnaise, and scallions to crab mixture. Stir to combine. Form into 2-inch patties about 1⁄2 inch thick.
  • Heat 3 tablespoons olive oil in a large, heavy skillet over medium heat. Fry crab cakes until golden and hot, turning once, about 3 to 5 minutes on each side.