Miniature Crab Cakes

Traditionally, crab cakes are fried in butter. This healthy alternative bakes them. It also takes advantage of panko, a type of bread crumb that adds a lot of crunch to a dish without adding a lot of fat.

Serves: 8Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 8 oz. canned crabmeat
  • 1⁄4 cup mayonnaise
  • 1 1⁄2 Tbsp. lemon juice
  • 2 tsp. grated lemon zest
  • 1 large egg
  • 1 Tbsp. chili sauce
  • 2 Tbsp. minced sweet white onion
  • 1 tsp. dried dill
  • 2 tsp. Dijon-style mustard
  • 1⁄2 cup panko crumbs


  • Preheat oven to 450°F. Prepare a baking sheet with nonstick spray.
  • Mix crabmeat, mayonnaise, lemon juice, zest, egg, chili sauce, onion, dill, and mustard together in a bowl. Spread the panko crumbs on a piece of waxed paper.
  • Make little burgers using about 1 tablespoon of the crab mixture. Coat with panko. Place on prepared baking sheet.
  • Bake for 5 minutes. Turn and bake for another 5 minutes or until very crisp. Serve hot or at room temperature.