I’ve been sick for the past 8 days. Yes, EIGHT! So has my daughter. I’m beginning to think this cold may never leave. At least our fevers are gone because burning up yet being chilled to the bone is the worst!

You know what’s awesome though? When your daughter gives you a huge, open mouth kiss on the lips. And as she’s pulling away a string of snot keeps your faces attached. You know what’s even more awesome? That I wiped it off with my hand and just wiped my hand on my jeans. Oh well, what can ya do, ya know? That’s rhetorical. I probably shouldn’t have shared this, but my head is congested and I’m not thinking straight.

Not to worry, I made these crabcakes a few weeks ago when I had a girls night at my house, pre ‘8 day never ending sickness.’ A friend has a sugar cookie business and she does amazing work! So I asked her if she’d come over and show some of my friends, and myself, a few of the basics of sugar cookie decorating. It was a small group of 7 of us with copious amounts of sugar cookies, sangria, and girly finger foods. It was pretty much the perfect night.

Most crabcakes are fried, or at least pan fried. But I know my friends and I know we all appreciate food that is LESS bad for you. So baking smaller versions of the traditional food seemed like the right thing to do! The preperation is way easy, and the results are extremely flavorful!


I served the cakes with a super simple ‘herb dip.’ Ready for what ‘herb dip’ is? 2 ingredients: sour cream and powdered ranch dressing mix. With a sprinkling of fresh parsley to ‘fancy’ it up a bit.

Baked Mini CrabCakes

Yield: 18 mini crabcakes


  • 2 tbsp olive oil
  • 1/2 cup diced onion (I used a yellow onion)
  • 1/2 cup small diced celery
  • 1/2 cup small diced red bell pepper (1 small pepper)
  • 2 tbsp minced fresh flat-leaf parsley
  • 1 tbsp capers, drained
  • 1/2 tsp Worcestershire sauce
  • 1 tsp All Purpose Greek Seasoning (Old Bay Seasoning works too)
  • 6 ounce can crab, drained (I got mine from Trader Joe’s)
  • 1/4 cup plain dry bread crumbs
  • 1/4 cup light mayonnaise
  • 1 tsp Dijon mustard
  • 1 large eggs, lightly beaten



Preheat the oven to 375 degrees. Grease a mini muffin tin with nonstick spray.

Place the olive oil, onion, celery, red bell peppers, parsley, capers, Worcestershire sauce, and greek seasoning in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 minutes. Remove from heat and set aside while you prepare the rest.

In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and egg. Add the cooled, cooked mixture and mix well.

Cover and chill in the refrigerator for 30 minutes.

*This isn’t 100% necessary, but it really makes the crabcakes taste THAT much better because it blends the flavors.

Scoop the crab mixture into greased mini muffin tins.

Bake for 18-20 minutes, until the cakes are starting to turn golden brown. Pop them out of the pan and serve immediately. Can be serve hot or at room temperature.


Recipe adapted from Ina Garten


I used a silicone mini muffin tin my mom gave me for Christmas to bake the crab cakes. It worked really well because I just had to bend it and the crab cakes popped out, no sticking!

I used Greek Seasoning because I didn’t have Old Bay. They turned out really REALLY well, so don’t fret if you have to improvise and use different seasonings.

I’ve used plain, seasoned breadcrumbs and panko breadcrumbs for these, and I like just plain old normal breadcrumbs the best. But try whatever you have on hand.

The crab cakes can be baked a day ahead of time and just reheated right before serving. Reheat at 350 degrees for about 10 minutes. They can also be baked then frozen, and reheated months later. Reheat frozen crab cakes at 350 for about 20-25 minutes, serve immediately.