mini crabcakes with basil

mini crabcakes with basil

4 reviews, 5 star(s). 100% would make again

Ready in 1 hour

This is a great recipe from Boston that can be used as an appetizer or dinner. They can be made ahead, frozen, and re-heated.


1 pound fresh crabmeat
1/2 cup red bell pepper; chopped
1/2 cup green onions; chopped
3 tablespoon fresh basil
2 tablespoon fresh lemon juice
2 tablespoon mayonaise
1 tablespoon dijon mustard
1/2 teaspoon hop pepper sauce
1 dash worcestershire sauce
1 large egg
2 1/2 cups panko bread crumbs
2 tablespoon butter
2 tablespoon olive oil

Original recipe makes 8



Mix first 9 ingredients in a large bowl. Season with salt and pepper. Mix in 1/2 cup panko bread crumbs and egg. Shape crab mixture into patties using 1/4 cup for each. Coat crabcakes with panko bread crumbs. Melt butter and olive oil in a heavy skillet over medium heat. Add crab cakes and cook until golden brown, about 4 minutes.

Alert editor   

this is my Photo, not my recipe, CCheryl

Calories Per Serving: 168 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Simply delicious far better than others I've tried
vengo54 2y ago

Great taste, easy to make.
Pumpkin77 2y ago

this is one of the best crab cakes i have ever made, it deserved a photo, i added mixed lettuce and drizzled a lemon coconut sauce
CCheryl 6y ago

[I posted this recipe.]
Jdwade 7y ago

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