Sunday, February 14, 2021




Mini crab cakes are the perfect appetizer for the holidays! All the flavors of the delicious crab cakes you love in a delicious, bite-sized appetizer that's great for parties and certainly a favorite.


  • 2 eggs
  • lemon zest
  • 8.8 ounces of potatoes (250g)
  • handful of fresh dill
  • 3.5 ounces of mild cheddar cheese (100g)
  • Salt and pepper
  • 2 tablespoons of mayonnaise
  • all purpose flour
  • handful of finely chopped parsley
  • 2 teaspoons of sriracha
  • panko breadcrumbs
  • 8.8 ounces of crab meat (fresh or canned) (250g)
  • 0.7 oz of salted butter (20g)
  • 4 tablespoons of liquid cream or light cream (300 ml)
  • vegetable oil


First, peel and chop the potatoes into pieces, place them in a large pot of salted water and bring to a boil. Boil for about 15 minutes until the potato is cooked through. Drain, put in a saucepan with the butter and mash. Let cool.

Then, in a large mixing bowl, place all the other ingredients except the flour, eggs and breadcrumbs. Mix well. Once the potatoes have cooled, mix them together. Roll into patties / balls, place on a plate and refrigerate for at least 20 minutes.

In three bowls, put the flour, beaten egg and breadcrumbs.

Once the cakes are ready, dip each in turn in flour, egg and breadcrumbs to ensure even coverage.

When you are ready to cook, heat a large skillet. add enough oil to cover half of the cakes. When the oil is hot, gently place the crab cakes. Fry on each side for about 3 minutes until golden brown.

Serve with a sweet pepper dip and a lemon wedge

Happy Cooking Time.