Make Ahead

Mini-Crabcakes with Celery Root - Fennel Slaw

October  4, 2022
5 Ratings
  • Makes 14-20, depending on their size
Author Notes

I love finger-food that I can graze on but can be a meal if I need it to be. I've been playing with these little crabcakes for a couple years and they always seem to be a hit. I used a pan to make mini-cheesecakes to bake them in which I like because I can pop them up out of the mold so easily. But I've made these in mini cupcake pans with good success too. It all depends on how big you want the little guys to be. The slaw is a great accompaniment and with the colder months being the best for celery root, it's a great way to use it. For a lunch, I don't chop up the slaw in a processor in the last step, I just leave it more matchstick-like. —TheWimpyVegetarian

What You'll Need
  • Mini-Crabcakes
  • 1 1/4 cups freshly made breadcrumbs, divided
  • Zest from 1 lemon
  • 2 teaspoons chopped chives, divided
  • 2 teaspoons chopped fennel leaves, divided
  • 3 tablespoons unsalted butter
  • 1 pound crabmeat, shells removed
  • 1 tablespoon capers
  • 1/4 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 2 teaspoons Italian parsley
  • 1/4-1/2 teaspoons cayenne pepper (optional)
  • 1 teaspoon lemon juice
  • 1 egg, beaten
  • salt and pepper to taste
  • Celery Root - Fennel Slaw
  • 1 celery root, peeled and cut into very thin matchsticks
  • 2 small stalks of celery, chopped (about 1/2 cup)
  • 1 small fennel bulb (or 1/2 large bulb), finely diced
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped fennel leaves
  • 5 scallions, white and light green parts, chopped
  • 2 tablespoons watercress leaves
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon mustard
  • 1/2 cup olive oil
  • salt and pepper to taste
  1. Mini-Crabcakes
  2. Preheat the oven to 400F. Melt the butter in a pan over medium heat and add 1 cup breadcrumbs, lemon zest, 1 teaspoon chives, and 1 teaspoon fennel leaves. Toss around to completely cover the breadcrumbs and to lightly toast them up. Set aside.
  3. In a medium bowl, combine the rest of the breadcrumbs, chives and fennel leaves with the rest of the ingredients starting with the crabmeat. Make sure the ingredients are well combined.
  4. Fill your molds with enough of the breadcrumb mixture to cover the bottom pretty well and tamp down. Fill the rest of the molds with the crabcake mixture and sprinkle a little of the breadcrumb mixture on the top.
  5. Bake for about 20-25 minutes until the crabcakes are set. Remove from the oven and cool enough so the crabcakes can be handled easily. Remove and top with the Celery Root-Fennel Slaw.
  1. Celery Root - Fennel Slaw
  2. Combine the apple cider vinegar and mustard until well mixed. Slowly add the olive oil with a whisk to ensure a good emulsion. Salt and pepper to taste. Set aside.
  3. Combine all other ingredients together in a medium bowl and add 1/2 of the dressing. Toss together to mix really well. Add the rest of the dressing or as much as you want. Mix together really well again.
  4. Pulse in a food processor until you have the consistency you want. Refrigerate for at least 30 minutes to meld the flavors together.
  5. Put a dollop on each Mini-Crabcake when they're plated onto a serving tray.
Contest Entries

See what other Food52ers are saying.

  • Lizthechef
  • monkeymom
  • Sagegreen
  • TasteFood
  • drbabs

14 Reviews

Lizthechef December 4, 2010
I think I want to make a few giant ones and not share!
TheWimpyVegetarian December 4, 2010
I hope you like them, Liz, if you make them. I'm so happy crab season is here!
monkeymom December 4, 2010
I'm excited about these! Crab season is suppose to be great this year, can't wait!
TheWimpyVegetarian December 4, 2010
Thanks MM!! The crab I got this past week was so good - some of the best I think I've had in a long time. These little crabcakes are all about the crab too. You can't have too much liquidy stuff going on or they won't hold their shape as well over time.
monkeymom December 4, 2010
They look gorgeous and I love the slaw with them! I hope to try them out soon!
TheWimpyVegetarian December 4, 2010
Let me know what you think if you make them! Have a great weekend MM!
Sagegreen December 3, 2010
Just noticed these: Divine.
TheWimpyVegetarian December 4, 2010
Thanks so much, sagegreen! What I love about these little guys is that there's more crab, less mayo, etc, so they'll hold their shape well. Making your latkes tomorrow!!
TasteFood December 2, 2010
I just saw these, Susan. They sound great!
TheWimpyVegetarian December 2, 2010
Thanks so much Lynda! I just finished the last 2. I'm making your gravlax as an appetizer for a NYE houseparty we're having in Tahoe. I can't wait to make it!
drbabs November 30, 2010
TheWimpyVegetarian November 30, 2010
Thanks drbabs!
lapadia November 30, 2010
Delicious, ChezSuzanne, if it has crab, I am there!!
TheWimpyVegetarian November 30, 2010
Ditto for me, lapadia! Maybe this could go with your amazing looking bread you posted today!!