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Mini Heart-Shaped Crab Cakes

A pile of perfectly browned Mini Heart-Shaped Crab Cakes seasoned with green herbs on a white plate.
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A recipe for small, heart-shaped crab cakes perfect for appetizers or romantic occasions.

Ingredients

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  • 1 pound lump crab meat, picked over
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 cup saltine cracker crumbs, finely crushed
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon unsalted butter, melted (for brushing)
  • Vegetable oil, for pan-frying

Instructions

  1. Gently place the lump crab meat in a medium bowl. Avoid breaking up the lumps too much.
  2. In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and cracker crumbs until just combined.
  3. Pour the wet mixture over the crab meat. Add the chopped parsley. Gently fold the ingredients together using a rubber spatula until barely mixed. Do not overmix.
  4. Lightly grease small heart-shaped molds or use a small heart-shaped cookie cutter placed on parchment paper.
  5. Carefully press the crab mixture into the molds, packing lightly. If not using molds, gently form small, thick heart shapes by hand.
  6. Place the formed crab cakes on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes to help them hold their shape.
  7. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
  8. Carefully place the chilled crab cakes into the hot oil, working in batches if necessary. Do not overcrowd the pan.
  9. Fry for 3 to 4 minutes per side until golden brown and heated through.
  10. Remove the crab cakes from the oil and place them on a paper towel-lined plate to drain excess oil.
  11. Brush the tops lightly with melted butter before serving warm with your preferred dipping sauce.

Notes

  • For best results, use fresh, high-quality lump crab meat.
  • If you do not have heart molds, you can use a small round cutter and gently pinch the sides to create a heart shape before chilling.
  • Chill time is crucial for maintaining the shape during cooking.

Nutrition

Find it online: https://spoonswirl.com/mini-heart-shaped-crab-cakes-recipe/