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Appetizers Recipes

Easy Mini Crab Cakes with Mustard Crème Fraiche Recipe Is Next-Level Good

The perfect party food — make these tasty bites up to a day ahead, then just reheat when ready to serve 

The secret to ultra-delicious crab cakes is in the ingredients. In this elevated version, we combined jumbo lump crab meat with fresh bread crumbs, Worcestershire sauce, lemon zest, scallions, mayo, and a pinch of cayenne for an intensely flavorful mixture. Topped with zesty mustard crème fraiche, we guarantee you won’t be able to get enough of these mini crab cakes. Serve them at your next backyard bash and they’re sure to be a crowd pleaser!

Crème fraiche is a thick cultured cream that has a tangy, slightly nutty flavor. You can buy it at the supermarket for convenience. Adding whole-grain mustard to the crème fraiche in this recipe makes the rich sauce a little zingier so it perfectly complements the crab cakes.

Did you try this recipe and love it? Let us know in the comments below!

Looking for more recipes with fresh crab? Try these air fryer crab fries.



8 serving

Total Time

Prep Time


  • ¼ cup crème fraiche
  • 1 Tbs. whole-grain mustard
  • 1 tsp. Dijon mustard
  • ⅛ + ½ tsp. Old Bay seasoning
  • 2 slices white sandwich bread
  • 1 lb. jumbo lump crab meat, picked through
  • ¼ cup mayonnaise
  • 2 scallions, finely chopped
  • 1 Tbs. grated lemon zest
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. kosher salt
  • ⅛ tsp. cayenne pepper
  • ⅛ tsp. freshly ground black pepper
  • 1 egg, beaten
  • 3 Tbs. unsalted butter
  • 1 Tbs. chopped chives
  • Lemon wedges
  • Parsley leaves (optional)


 In bowl, stir together crème fraiche, whole grain mustard, Dijon and 1/8 tsp. Old Bay; cover and chill until ready to serve.

Line baking sheet with foil. In food processor, pulse bread until coarse crumbs form; transfer to large bowl. Add crab, mayonnaise, scallions, lemon zest, Worcestershire sauce, remaining Old Bay, salt, cayenne and pepper; gently mix until combined. Stir in egg until combined. Roll mixture into 16 balls; transfer to baking sheet. Flatten slightly. Chill until set, about 30 min.

In nonstick skillet, melt butter over medium heat. In batches, cook crab cakes, flipping once, until golden brown and heated through, 3–4 min. per side. Transfer to platter. Serve with mustard crème fraiche. Garnish with chives, lemon and, if desired, parsley.

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