Blackberry, Ginger and Garlic Crab Cakes

Blackberry, Ginger and Garlic Crab Cakes at The Little Shop of Olive Oils

These Blackberry Ginger and Garlic Crab Cakes are crispy on the outside, tender and flavorful inside, and finished with a creamy mustard sauce that has just the right touch of fruity sweetness.

Made with tender blue crab, colorful bell peppers, savory seasonings and our Garlic Premium Olive Oil, these bite-sized crab cakes are full of bold flavor without being complicated. The easy dipping sauce combines Dijon mustard with our Blackberry Ginger Balsamic Vinegar for a delicious balance of creamy, tangy, fruity and slightly spicy flavors.

Serve these mini crab cakes as an elegant party appetizer, a seafood starter for date night or a fun addition to a summer gathering. They may look impressive, but they come together quickly and cook in just a few minutes.

Why You Will Love These Mini Crab Cakes

The secret to these homemade crab cakes is the unexpected combination of sweet, savory and tangy flavors. Garlic Olive Oil adds rich, aromatic flavor while helping the crab cakes develop a beautifully golden exterior.

The Blackberry Ginger Balsamic gives the mustard sauce a bright, fruity finish with just a gentle touch of ginger warmth. It is a pairing that may sound surprising at first, but once you taste it, it simply works.

Can You Make Crab Cakes Ahead of Time?

Yes! You can prepare the crab cake mixture and Blackberry Ginger mustard sauce several hours in advance. Keep both covered and refrigerated until you are ready to cook.

You can also shape the mini crab cakes ahead of time and arrange them on a parchment-lined tray in the refrigerator. Chilling them briefly can help them hold their shape while cooking.

What to Serve with Blackberry Ginger Crab Cakes

These mini crab cakes make a delicious appetizer on their own, but they are also wonderful served with:

  • A simple arugula or mixed-green salad
  • Fresh lemon wedges
  • Roasted or grilled vegetables
  • Crispy roasted potatoes
  • A chilled glass of Sauvignon Blanc or sparkling wine
  • Extra Blackberry Ginger mustard sauce for dipping

For a light lunch or dinner, make the crab cakes slightly larger and serve them over dressed greens or alongside seasonal vegetables.

An Easy Sweet and Savory Seafood Appetizer

These easy Blackberry Ginger and Garlic Crab Cakes bring something a little unexpected to the table. The savory crab, aromatic garlic and fruity Blackberry Ginger mustard sauce create a flavorful seafood appetizer that feels special enough for entertaining but simple enough to make whenever a crab cake craving strikes.

Pick up a bottle of Garlic Premium Olive Oil and Blackberry Ginger Balsamic Vinegar, and give these delicious little crab cakes a try.

Blackberry Ginger and Garlic Crab Cakes

The Little Shop of Olive Oils

Servings

6

Prep Time

15 minutes

Cook Time

15 minutes

Calories

209

Cuisine

American

Category

Appetizers

Crispy, bite-sized crab cakes made with tender blue crab, colorful bell peppers and savory Garlic Premium Olive Oil, served with a creamy Blackberry Ginger balsamic mustard sauce. An easy and elegant seafood appetizer for parties, holidays, date night or summer entertaining.

Blackberry Ginger and Garlic Crab Cakes

Ingredients

    Crab Cakes

    • 1 pound blue crab meat, drained and checked for shells
    • 1 cup panko breadcrumbs
    • 1 tablespoon finely diced red bell pepper
    • 1 tablespoon finely diced green bell pepper
    • 1 tablespoon finely chopped fresh parsley
    • 1 tablespoon low-fat mayonnaise
    • 2 large eggs
    • 1 tablespoon baking powder
    • 1 tablespoon Worcestershire sauce
    • 1 1/2 teaspoons crab seasoning, such as Old Bay
    • 2 tablespoons Garlic Premium Olive Oil, plus more as needed for cooking

    Blackberry Ginger Mustard Sauce

    • 1/4 cup low-fat mayonnaise
    • 1/4 cup Dijon mustard
    • 1 teaspoon Blackberry Ginger Balsamic Vinegar

    Directions

    1. Prepare the mustard sauce by combining the mayonnaise, Dijon mustard and Blackberry Ginger Balsamic Vinegar in a small bowl.
    2. Cover the sauce and refrigerate until ready to serve.
    3. Add the crab meat, panko breadcrumbs, red bell pepper, green bell pepper, parsley, mayonnaise, eggs, baking powder, Worcestershire sauce and crab seasoning to a large mixing bowl.
    4. Gently mix until the ingredients are evenly combined. Be careful not to overmix or break apart the crab meat too much.
    5. Heat the Garlic Premium Olive Oil in a large skillet over medium-high heat.
    6. Using a tablespoon or small cookie scoop, spoon small, poker-chip-sized portions of the crab mixture into the skillet.
    7. Gently flatten each portion into a mini crab cake.
    8. Cook for approximately 2 minutes on the first side, or until firm and golden brown.
    9. Carefully flip each crab cake and cook for approximately 1 additional minute, or until golden and cooked through.
    10. Work in batches as needed, adding a little more Garlic Premium Olive Oil to the skillet between batches.
    11. Serve the crab cakes warm with the chilled Blackberry Ginger mustard sauce.

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