Mini Crab Cakes

Prep Time: 30 Minutes

Time to Table: 30 Minutes

Serves: 8 (2 per serving)


  • 2 green onions, finely chopped
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons vegetable oil, divided
  • 1 1/2 slices white bread, quartered
  • 1 large egg
  • 4 tablespoons grated Parmesan cheese, divided
  • 1/4 teaspoon black pepper
  • 2 6-ounce cans crab meat, drained well
  • 1/2 cup dry Panko breadcrumbs
  • 1 tablespoon butter
  • 1/2 cup Daisy Sour Cream
  • 1 tablespoon finely chopped basil
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel


Cook the green onions and bell pepper in 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat for 2 minutes or until slightly softened, stirring twice. Spoon the mixture into a medium bowl; wipe out the skillet. Meanwhile, process the bread slices in a food processor until fine crumbs form (about 1 cup crumbs). Place the breadcrumbs, egg, 2 tablespoons of the Parmesan cheese and black pepper into the bowl with the onions and bell pepper; mix well. Fold in the crab meat. Press the mixture together and shape small 2-inch patties using about 2 tablespoons of the mixture for each. Mix the Panko breadcrumbs and remaining 2 tablespoons Parmesan cheese in shallow bowl or pie plate. Drop the patties into the breadcrumb mixture and turn and pat to coat completely. Place the patties on a clean plate. Heat the remaining tablespoon of oil and the butter in the same skillet over medium-low heat. Add the crab cakes. Cook about 3 minutes or until deep golden brown; turn carefully and cook 2 to 3 minutes or until deep golden brown and thoroughly heated in center. Mix the sour cream, basil, lemon juice and lemon peel in small bowl and serve as a topping for crab cakes.