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Close up of plated mini crab cakes topped with cilantro lime sauce dallop and cilantro leaf.

Mini Crab Cakes w/ Cilantro Lime Sauce + HUGE Giveaway

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Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 48 mini crab cakes


For the Crab Cakes

  • 2 tbsp Land O Lakes® Salted Butter
  • 2 tbsp olive oil
  • 3/4 cup red onion diced
  • 4 stalks celery diced small
  • 1 cup red and yellow bell pepper minced
  • 1/4 cup fresh flat-leaf parsley minced
  • 1/4 tsp hot pepper sauce
  • 1/2 tsp Worcestershire sauce
  • 1 1/2 tsp Old Bay seasoning
  • 1/2 tsp freshly ground black pepper
  • 8 oz. lump crabmeat drained and picked to remove shells
  • 1/2 cup Italian Style bread crumbs
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 extra-large eggs lightly beaten

For frying

  • 4 tbsp Land O Lakes® Salted Butter
  • 1/4 cup olive oil

For the Cilantro Lime Sauce:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 lime juiced and zested
  • 1/4 cup cilantro minced
  • 1/4 tsp garlic powder
  • dash of black pepper


For the Crab Cakes:

  • In a large sauté pan, place the 2 tablespoons Land O Lakes® Salted Butter, 2 tablespoons oil, onion, celery, red/yellow bell peppers, parsley, hot pepper sauce, Worcestershire sauce, Old Bay seasoning, and pepper. Cook over medium-low heat until the vegetables are soft, (about 15-20 minutes). Cool the vegetables to room temperature.
  • In a large bowl, break the lump crabmeat into small pieces (double check to ensure there are no crab shells). Add the bread crumbs, mayonnaise, mustard, and eggs to the bowl. Add the cooked mixture of vegetables and mix well. Cover and chill in the refrigerator for 30 minutes.
  • Shape into bite-sized crab cakes (about 1 tablespoon each).

For Frying:

  • Heat the Land O Lakes® Salted Butter and olive oil over medium heat in a large saute pan. Add the mini crab cakes to the pan and fry for 4-5 minutes on each side, until browned. Drain on paper towels. To keep them warm place them on a foiled line baking sheet in the oven on 250 degree.

For the Cilantro Lime Sauce:

  • In a large bowl, add mayonnaise, sour cream, lime juice, lime zest, cilantro, garlic powder, and dash of pepper. Mix well until incorporated. Place in the refrigerator until ready to serve the mini crab cakes.


Serving: 1g
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