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Crunchy Mini Snow Crab Cakes with Lemon-Dill Mayo


Crunchy Mini Snow Crab Cakes with Lemon-Dill Mayo

These easy-to-make Snow Crab Cakes are perfect not only for parties year-round but also for munching during dinner time!

Crunchy Mini Crab Cakes with Lemon-Dill Mayo //

I have a thing for anything mini, and that infatuation includes food. I especially love to make a whole dinner out of bite-sized dishes. What I enjoy most is that you get to sample many different flavors, turning the meal into a tasting menu of sorts. It’s a great formula to ask guests to contribute to the meal, too. Each guest brings one or two cocktail bites of his or her making, and voilà—you have a full, interesting meal with minimal work required from all parties involved. To up the challenge, you can even ask your guests to bring a specific wine to serve with each course so you get the pairings as well—all the ingredients for a delicious night to remember!

These snow crab cakes are the perfect bited-sized food. This recipe is perfect for parties year-round: you can make them with fresh snow crab when it’s in season or with frozen crab the rest of the year. They taste great, but you’ll particularly love them because they can easily be made in advance: Just bake the snow crab cakes, let them cool completely, and store in an airtight container in the fridge or the freezer. To reheat, place on a baking sheet in a 350°F [175°C] oven for 6 to 8 minutes. Bake a double batch in advance, and you’ll always have perfect nibbles on hand to serve to last-minute visitors.

I like to serve these snow crab cakes with a lemon-herb mayo, but you might as well serve it with mayo spiked with sriracha, hollandaise sauce, or tartar sauce. Your choice!



Crunchy Mini Crab Cakes with Lemon-Dill Mayo //

Crunchy Mini Snow Crab Cakes with Lemon-Dill Mayo

These easy to make Crunchy Mini Snow Crab Cakes are perfect not only for parties year-round, but also for munching during dinner time!
Servings 24 crab cakes
Author Marie Asselin (


  • For the snow crab cakes
  • 8 oz 225 g plain cream cheese, room temperature (see Make it Dairy Free note)
  • ¾ cup 180 ml Parmesan cheese, finely grated, divided
  • 1 large egg
  • ¼ cup 60 ml Greek-style plain yogurt (see Make it Dairy Free note)
  • 1 tsp 5 ml orange zest, finely grated
  • ½ tsp 2 ml lemon zest, finely grated
  • 4 tsp 20 ml fresh chives, chopped
  • ¼ tsp 1 ml kosher salt
  • Pinch of cayenne pepper
  • 6 oz 170 g fresh snow crab meat, patted dry and shredded, or the same quantity thawed snow crab meat, squeezed of excess water and patted dry
  • 1 cup 250 ml panko crumbs
  • ¼ cup 60 ml unsalted butter, melted (see Make it Dairy Free note)
  • For the lemon-dill mayo
  • ½ cup 125 ml Greek-style plain yogurt
  • ¼ cup 60 ml mayonnaise (I use Hellman’s)
  • 2 tbsp 30 ml freshly squeezed lemon juice
  • 1 tbsp 15 ml fresh dill, finely chopped
  • 1 tbsp 15 ml shallot, finely chopped
  • Salt and pepper to taste
  • To serve
  • Fresh chives chopped


  • Make the crab cakes
    : Using an
    electric mixer, beat cream cheese in
    medium bowl until smooth. Add ¼ cup (60 ml) Parmesan and egg; beat to blend. Beat in yogurt, orange and lemon zest, chives, kosher salt, and cayenne pepper. Fold in crabmeat.
  • Preheat oven to 350°F (175°C). Generously butter (or grease with cooking spray) 2 mini muffin pans. (If you only have one pan, bake the crab cakes in batches, storing the remaining mixture in the fridge while the first batch is baking). Toss panko and the remaining ½ cup (125 ml) Parmesan in a small bowl. Drizzle the melted butter over the mixture, mixing with a fork until the crumbs are evenly moistened. Press 1 rounded tablespoon (15 ml) panko mixture into the bottom of each muffin cup, forming the crust. Spoon 1 generous tablespoon (15 ml) crab mixture over each crust. Sprinkle an additional rounded teaspoon [5 ml] of panko mixture over each crabcake. (There may be some panko mixture left over. If there is, bake and sprinkle over a salad.)
  • Bake the crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. Serve immediately, or set on a wire rack and let cool completely, if you are preparing the crab cakes in advance.
  • Make the lemon-dill mayo: Combine all ingredients in a small bowl and whisk until smooth. Keep in the refrigerator in an airtight container until ready to use.


  • To serve, arrange the warm crab cakes on serving platter, and sprinkle with chives. Serve with Lemon-Herb Mayo on the side.


  • Store in an airtight container in the fridge for up to 2 days, or in the freezer for up to 2 months. Rewarm on a baking sheet in a 350°F (175°C) oven for 6 to 8 minutes.
  • Recipe Credit: Marie Asselin


For the crab cakes: Use dairy-free cream cheese in place of regular cream cheese (I use Daiya's plain cream cheese style spread). Use lactose-free Greek-style or lactose-free regular plain yogurt in place of regular Greek-style yogurt (Liberté or Green Valley Organics make two excellent options). Use extra-virgin olive oil in place of melted butter, and grease the pan with canola cooking spray, in place of melted butter.
For the lemon-dill mayo: Use lactose-free Greek-style yogurt in place of regular diary yogurt.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

Author: Marie Asselin


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