Submitted By: Cathy Parsons

Yield: Serves 8


  • 1 16 oz can crabmeat, squeezed dry
  • 1/2 cup NY State Maple Syrup
  • 1 tbsp Dijon or whole grain mustard
  • 1 1/2 tsp. Old Bay seasoning
  • 1 tsp. Cajun seasoning
  • 1/2 green bell pepper, finely diced
  • 1/2 red bell pepper, finely diced
  • 1 Tbsp. finely minced shallots
  • 2 eggs
  • 1/2 lime juiced
  • 1/2 lime, zested
  • 1 1/2 cups Panko breadcrumbs
  • 1 1/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. Tabasco sauce
  • Oil, as needed
  • Panko breadcrumbs, as needed

Maple Cream Sauce Ingredients:

  • 1/2 cup sour cream
  • 1 tbsp. NY State Maple Cream
  • 1/2 tsp. lime juice
  • 1/4 tsp. lime zest
  • 1/4 tsp. Tabasco sauce
  • salt and pepper, to taste

Directions:Combine all ingredients in a large bowl. Mix well. Let mixture sit and absorb moisture for about 5 minutes. Form into mini patties. When ready to cook, heat a large sauté pan over high heat until hot. Add enough oil to slightly coat the bottom of the pan. Dredge each mini crab cake in more panko breadcrumbs. Cook each crab cake over medium to medium high heat until golden, flip once and cook until golden on that side. Place crab cakes on a sheet tray and finish baking in a 450°F oven until the internal temperature reaches 165°F. Whisk together sauce ingredients in a small bowl. Let sit 10 minutes to meld flavors. Place a small dollop on top of each crab cake and serve.