Best 10 Mini Crab Points Recipes

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Mini crab points, delicate and flavorful morsels made from a combination of crab meat, breadcrumbs, and seasonings, are a delectable culinary delight perfect for any occasion. These bite-sized treats can elevate any gathering, whether it's a casual get-together or an elegant dinner party. With their golden-brown exterior and tender, succulent interior, mini crab points provide a burst of seafood goodness that is sure to tantalize taste buds. This comprehensive article will guide you through a journey of discovering the best recipe for mini crab points, providing essential tips, ingredient recommendations, and step-by-step instructions to ensure perfect results every time.

Let's cook with our recipes!

MINI CRAB POINTS



Mini Crab Points image

In 15 minutes, you can make a speedy crabmeat topping for tasty toast points. Impressive!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 16

Number Of Ingredients 9

1/4 cup mayonnaise or salad dressing
1 small clove garlic, finely chopped
1 can (6 oz) crabmeat, well drained, flaked
1/4 cup finely chopped celery
2 tablespoons diced red bell pepper
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon seafood seasoning (from 6-oz container)
4 slices whole wheat bread, toasted
Chopped fresh parsley

Steps:

  • In medium bowl, mix mayonnaise and garlic. Stir in crabmeat, celery, bell pepper, onions and seafood seasoning.
  • Top toasted bread with crab mixture. Cut diagonally into quarters. Sprinkle with parsley.

Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 0 g, TransFat 0 g

MINI CRAB CAKES



Mini Crab Cakes image

Thrill the party crowd with these Mini Crab Cakes in your appetizer lineup. Making Mini Crab Cakes is a whole lot easier than you might think when you use ingredients like STOVE TOP Stuffing, canned crab meat, celery and green onions!

Provided by My Food and Family

Categories     Sauces & Condiments

Time 30m

Yield 20 servings, 2 mini crab cakes and about 1 tsp. sauce each

Number Of Ingredients 10

2 eggs
1-1/2 cups water
1/3 cup butter, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 cans (6 oz. each) crabmeat, drained, flaked
1 stalk celery, finely chopped
4 green onions, sliced
1/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup apricot preserves
1 tsp. Sriracha sauce (hot chili sauce)

Steps:

  • Heat oven to 400ºF.
  • Whisk first 3 ingredients in medium bowl until blended. Add stuffing mix, crabmeat and vegetables; mix well.
  • Drop heaping tablespoonfuls of crab mixture, 2 inches apart, onto baking sheets sprayed with cooking spray; flatten slightly with spatula. (You should have 40 mounds.)
  • Bake 8 to 10 min. or until golden brown. Meanwhile, mix remaining ingredients until blended.
  • Serve crab cakes with sauce.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 3 g, Protein 36 g

MINI CRAB CAKES



Mini Crab Cakes image

Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 19

1/2 cup mayonnaise
1 tablespoon dill pickle relish
1 teaspoon prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
CRAB CAKES:
1 large egg
1/4 cup seasoned bread crumbs
1/4 cup mayonnaise
1 green onion, chopped
1 tablespoon minced fresh parsley
1 tablespoon Dijon mustard
1/2 teaspoon seafood seasoning
1/4 teaspoon hot pepper sauce
3 cups lump crabmeat, drained
1/4 cup canola oil
16 dill pickle slices
Minced chives

Steps:

  • Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.

Nutrition Facts : Calories 134 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

MINI CRAB CAKES WITH CURRIED TARTAR SAUCE



Mini Crab Cakes with Curried Tartar Sauce image

My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!

Provided by Maria Connors

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h35m

Yield 4

Number Of Ingredients 18

¼ cup mayonnaise
2 teaspoons relish
1 teaspoon spicy mustard
½ teaspoon hot sauce
1 teaspoon garam masala
1 teaspoon minced cilantro
2 tablespoons salted butter
2 stalks celery, finely chopped
½ medium onion
½ small red bell pepper, chopped
½ small green bell pepper, chopped
2 cups fresh bread crumbs
1 ½ cups crabmeat
2 large eggs
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ cup vegetable oil for frying, or as needed

Steps:

  • Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
  • Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
  • Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
  • Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
  • Serve with curried tartar sauce.

Nutrition Facts : Calories 326.2 calories, Carbohydrate 16.1 g, Cholesterol 141.4 mg, Fat 23.4 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 658.4 mg, Sugar 3.3 g

MINI CRAB CAKES



Mini Crab Cakes image

Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!

Provided by Dannon Oikos

Categories     Trusted Brands: Recipes and Tips     Dannon Oikos®

Time 40m

Yield 18

Number Of Ingredients 12

1 (16 ounce) can fancy lump crabmeat, well drained and picked through for cartilage
1 egg, lightly beaten
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
¼ cup finely chopped red bell pepper
¼ cup thinly sliced green onion
1 teaspoon finely grated zest of one lemon
Fresh cracked pepper to taste
1 cup plain or panko breadcrumbs, divided
Cooking spray
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons lemon juice

Steps:

  • Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
  • Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
  • Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
  • Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 5.4 g, Cholesterol 30.3 mg, Fat 0.8 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 133.8 mg, Sugar 0.2 g

MINI CRAB CAKES ON SEASHELLS



Mini Crab Cakes on Seashells image

Crab cakes served on scallop shells make for natural party-sized bites.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 dozen

Number Of Ingredients 15

3 slices white bread, crusts removed
1/2 cup milk
3 tablespoons olive oil
1 cup finely chopped onion
1 pound jumbo lump crabmeat, cartilage removed, crabmeat squeezed dry
1 tablespoon rum
1 teaspoon tomato paste
1 teaspoon fresh lemon juice
1 large egg yolk
2 tablespoons finely chopped fresh cilantro
Coarse salt and freshly ground pepper
Hot sauce, such as Tabasco
24 clam or scallop shells (2 to 2 1/2 inches each), rinsed and dried
1/2 cup fresh fine breadcrumbs
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 375 degrees. Soak bread in milk until almost all milk is absorbed. Squeeze out milk; discard. Set bread aside.
  • Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until translucent, 4 to 5 minutes. Reduce heat to low; add two-thirds of crabmeat, the soaked bread, rum, tomato paste, lemon juice, and egg yolk; cook, stirring, 4 minutes. Add cilantro; season with salt, pepper, and hot sauce.
  • Continue to cook mixture, stirring, until combined and crabmeat is broken up, about 5 minutes more. Remove from heat; add remaining crabmeat.
  • Mound the crab mixture into shells; transfer to rimmed baking sheets. Stir breadcrumbs into butter in a small bowl; sprinkle mixture on tops of crab cakes.
  • Bake crab cakes until heated through and brown, 15 to 18 minutes. Serve warm.

MINI CRAB CAKE BALLS



Mini Crab Cake Balls image

Categories     Bread     Cake     Sauce     Roast     Crab

Yield Makes about thirty 3/4-inch meatballs

Number Of Ingredients 9

2 tablespoons olive oil
1 pound jumbo lump crabmeat, picked over for shells
1 1/2 cups crushed kettle-cooked potato chips
1/2 cup mayonnaise
1 large egg
1/4 cup bread crumbs
2 tablespoons Old Bay seasoning
1/2 teaspoon salt
Juice from 1/2 lemon

Steps:

  • Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the crabmeat, potato chips, mayonnaise, egg, bread crumbs, Old Bay seasoning, salt, and lemon juice in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round 3/4-inch balls, making sure to pack the mixture firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The balls should be touching one another.
  • Roast for 10 minutes, or until the meatballs are firm and cooked through.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

MINI CRAB SANDWICH RECIPE



Mini Crab Sandwich Recipe image

Look no further for a great crab sandwich recipe. Lump crab meat and more piled onto Hawaiian butter rolls makes this Mini Crab Sandwich Recipe a catch.

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 20m

Yield 6 servings, 2 mini sandwiches each

Number Of Ingredients 9

1 pkg. (12 oz.) Hawaiian savory butter rolls (12 rolls)
2 cans (6 oz. each) lump crabmeat, drained, flaked
1/2 cup chopped red peppers
1 stalk celery, chopped
1/4 cup KRAFT Mayo Homestyle Real Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. seafood seasoning
1 Tbsp. lemon zest
4 romaine lettuce leaves, quartered

Steps:

  • Heat oven to 325°F.
  • Cut rolls horizontally in half; place, cut sides up, on baking sheet.
  • Bake 8 min. Meanwhile, combine all remaining ingredients except lettuce.
  • Fill rolls with lettuce and crabmeat mixture just before serving.

Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 32 g, Fiber 0.7879 g, Sugar 8 g, Protein 19 g

MINI CRAB POINTS



Mini Crab Points image

Make and share this Mini Crab Points recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 20m

Yield 16 appetizers

Number Of Ingredients 9

1/4 cup mayonnaise or 1/4 cup Miracle Whip
1 clove garlic, minced
1 (6 ounce) container lump crabmeat, drained and picked over
1/4 cup finely chopped celery
2 tablespoons diced red bell peppers
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon seafood seasoning
4 slices whole wheat bread, toasted
chopped fresh parsley

Steps:

  • In a bowl, mix mayonnaise and garlic; stir in crabmeat, celery, bell pepper, onions, and seafood seasoning; taste and adjust with additional seafood seasoning, salt, and pepper, if needed.
  • Top toasted bread with crab mixture; cut diagonally into quarters.
  • Sprinkle with parsley; serve.

Nutrition Facts : Calories 49.9, Fat 1.7, SaturatedFat 0.3, Cholesterol 9, Sodium 105.4, Carbohydrate 5.7, Fiber 0.7, Sugar 0.8, Protein 3.4

IMPOSSIBLY EASY MINI CRAB CAKE PIES



Impossibly Easy Mini Crab Cake Pies image

Make and share this Impossibly Easy Mini Crab Cake Pies recipe from Food.com.

Provided by Pinay0618

Categories     Savory Pies

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

2 (6 ounce) cans crabmeat, drained, flaked
1/2 teaspoon seafood seasoning
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup shredded mozzarella cheese (4 oz)
1/2 cup original Bisquick baking mix
1/2 cup milk
2 eggs
1/2 cup mayonnaise
1/2 teaspoon seafood seasoning
1 tablespoon fresh lemon juice

Steps:

  • Heat oven to 375°F Spray 12 regular-size muffin cups with cooking spray.
  • In small bowl, mix crabmeat and 1/2 teaspoon seafood seasoning; set aside. In 10-inch skillet, heat oil over medium-high heat until hot. Cook onion and bell peppers in oil 4 minutes, stirring frequently. Add crabmeat mixture, stirring until mixture is heated through. Cool 5 minutes; stir in cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup crab mixture. Spoon 1 tablespoon baking mixture onto crab mixture in each muffin cup.
  • Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer.
  • While crab cake pies are cooling, in medium bowl, mix aioli ingredients. Serve each mini pie topped with generous tablespoonful of aioli.

Nutrition Facts : Calories 296.7, Fat 17.4, SaturatedFat 5.2, Cholesterol 108.7, Sodium 873.2, Carbohydrate 16.1, Fiber 1, Sugar 4.4, Protein 18.7

Tips:

  • Use high-quality crab meat for the best flavor. Fresh or frozen crab meat can be used, but be sure to thaw frozen crab meat before using.
  • Don't overcook the crab meat. Crab meat is delicate and cooks quickly, so be careful not to overcook it or it will become tough.
  • Use a light hand when mixing the ingredients. Overmixing can make the crab points tough.
  • Chill the crab points before serving. This will help them to firm up and make them easier to eat.
  • Serve crab points with your favorite dipping sauce. Cocktail sauce, tartar sauce, or lemon butter are all good choices.

Conclusion:

Mini crab points are a delicious and easy appetizer that is perfect for any occasion. They are made with just a few simple ingredients and can be prepared in no time. Whether you are serving them at a party or enjoying them as a snack, mini crab points are sure to be a hit.

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