Mini Crab Cakes with Caper Mayo
Fourth of July

Mini Crab Cakes

with Caper Mayo

30 MIN
$26.99 3-6 Servings
Wellness at Blue Apron
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From the Test Kitchen

You'll make these delicious, mini crab cakes with cooked wild-caught crab and classic mix-ins like dijon, breadcrumbs, and New England-style seasonings, then pan-fry until golden brown and serve them with a simple, tangy caper mayo.

See Plans
  • Nutrition
  • Calories
    240 Cals (est.)
Mini Crab Cakes with Caper Mayo
  • 8 oz Cooked Wild-Caught Lump Crabmeat
  • 1 Pasture-Raised Egg
  • 2 Scallions
  • 1 Tbsp Dijon Mustard
  • ½ cup Panko Breadcrumbs
  • 1 Tbsp Capers
  • 2 Tbsps Mayonnaise
  • 1½ tsps New England-Style Seasoning (Black Pepper, Paprika & Spices)

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Wash, dry, and thinly slice the scallions. Roughly chop the capers. In a bowl, combine the mayonnaise and chopped capers; season with salt and pepper. Place the crab in a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the crab to release as much liquid as possible; discard the liquid. Place the dried crab on a work surface; carefully pick through and remove any shells.

2 Form the crab cakes

Crack the egg into a large bowl; add the seasoning and mustard. Season with salt and pepper; beat until smooth. Add the prepared crab, breadcrumbs, and sliced scallions. Gently mix to combine. Form the mixture into 6 small, 1/4-inch-thick cakes (about 2 inches in diameter).

Form the crab cakes
Cook the crab cakes & serve your dish
3 Cook the crab cakes & serve your dish

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the crab cakes. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate; immediately season with salt. Serve the cooked crab cakes topped with the caper mayo. Enjoy!

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