Crispy Mini Crab Cakes with Guacamole and Tomato Beurre Blanc

I made these crab cakes for the first time during a beach vacation where we bought crabmeat straight off a boat. The cakes are butter, sauteed onion, bell pepper, celery, and parsley mixed with Old Bay, salt, pepper, mayo, egg, and panko. Formed into thick patties, coated in more panko, and fried in oil until the crust shatters when you press it. Guacamole on top. Tomato beurre blanc on the side.

Old Bay is where the seasoning lives. It has celery salt, paprika, and black pepper already in the mix, so you do not need much else. The mayo and egg bind the crabmeat without overwhelming it. Use lump crab if you can get it. Claw meat is cheaper but shreds into the mixture and you lose the texture.

Tips for Crab Cakes That Hold Together

Chill the formed cakes before frying

Shape the patties and set them on a plate in the fridge for at least 30 minutes. Cold crab cakes hold their shape when they hit the hot oil.

Warm crab cakes fall apart. The mayo and egg set slightly in the cold, creating a firmer bind. Do not skip this step.

Use just enough panko to bind

Too much panko makes the cakes bready. Too little and they crumble. The mixture should hold together when you squeeze a handful but still feel moist, not doughy.

Start with the amount in the recipe. If the mixture is too wet, add panko a tablespoon at a time. You should still see pieces of crab, not a uniform paste.

Crispy Mini Crab Cakes with Guacamole and Tomato Beurre Blanc

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5 from 5 reviews

• Author: Christian Delouvrier
• Total Time: 30 minutes
• Yield: Makes 10 mini crab cakes

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Description

These crispy mini Peeky Toe crab cakes are topped with fresh guacamole and served with a tangy tomato beurre blanc, making them a delightful seasonal dish perfect for summertime entertaining.

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Ingredients

Units USM

• 8 ounces Peeky Toe crabmeat (or crabmeat of your choice)
• 2 tablespoons butter
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped celery
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup mayonnaise
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Oil for frying
• Guacamole for topping
• Tomato beurre blanc for serving

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Instructions

1. In a skillet, melt butter over medium heat.
2. Add onion, red bell pepper, and celery; sauté until soft.
3. In a bowl, combine crabmeat, sautéed vegetables, parsley, Old Bay seasoning, salt, pepper, mayonnaise, and egg.
4. Shape mixture into mini cakes and coat with panko breadcrumbs.
5. Heat oil in a frying pan and fry crab cakes until golden brown.
6. Top each crab cake with a dollop of guacamole.
7. Serve with tomato beurre blanc.

Notes

For best results, use fresh Peeky Toe crabmeat, but other types of crabmeat can be substituted. These crab cakes are perfect for outdoor gatherings and can be prepared ahead of time and reheated. Serve with extra guacamole and tomato beurre blanc on the side for dipping.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 1 mini crab cake
• Calories: 150
• Sugar: 2
• Sodium: 350
• Fat: 8
• Carbohydrates: 12
• Fiber: 1
• Protein: 10
• Cholesterol: 50

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