Mini Crab Cakes

Makes15 Crab Cakes
Prep Time15 min
Cook Time 5 min
Time to Table20 min

These mini morsels of flavour are a fantastic way to impress your guests!


3 cans (120g each) CLOVER LEAF® Chunk Crabmeat or Crabmeat 15% Leg meat, drained
1/2 cup Onion, chopped
1/2 cup Green bell pepper, chopped
1 cup Breadcrumbs or cracker crumbs, dry, divided
2 Eggs, large
2 tbsp Dijon mustard
1 tbsp Lemon juice
1/4 tsp Ground black pepper
2 tbsp Vegetable oil for frying


  1. In a large bowl, combine crab, onion, bell pepper, 1/2 cup breadcrumbs, eggs, mustard, lemon juice and black pepper. Stir well.
  2. Shape crab mixture into balls and then flatten to form crab cakes, about 2 1/2″ diameter and 1/2″ thick.
  3. Place flattened crab cakes in remaining dry breadcrumbs turning to coat both sides.
  4. Heat oil in a skillet over medium heat. Fry crab cakes 1 minute each side or until golden brown.
  5. Keep warm until ready to serve.


per serving
% Daily
Fat3 g4%
Saturated Fats0.4 g
Trans0 g
Saturated + Trans2%
Carbohydrate6 g
Fibre1 g4%
Sugars1 g1%
Protein4 g
Cholesterol35 mg
Sodium140 mg6%
Potassium40 mg1%
Calcium30 mg2%
Iron0.5 mg3%

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