Mini Deviled Crab Cakes

Course Appetizer


  • 1 cup pre-cooked crab meat
  • 1 medium onion (finely chopped)
  • 1/2 tsp honey
  • 1 tsp FRENCH PANTRY Tomato Herb Mustard
  • 1 tsp FRENCH PANTRY Roasted Garlic & Chive Herb Blend
  • 1 tsp lemon juice
  • 3 tsp mayonnaise
  • 1/2 cup fresh breadcrumbs (or 12 saltines crushed)
  • 1/2 tsp Sel Gris bonSalt
  • Pep Rally Malabar Fresh Ground Pepper (to taste)

Dipping Sauce:

  • 8 tsp mayonnaise
  • 3 tsp lemon juice
  • 4 tsp FRENCH PANTRY Zesty Mediterranean Herb Bland
  • 2 tsp FRENCH PANTRY Tomato Herb Mustard
  • Sel Gris bonSalt
  • 5 twists Pep Rally Malabar Fresh Ground Pepper
  • FRENCH PANTRY Tomato Tapenade (to garnish)


For crab cakes:

  • In a bowl mix crab, onion, honey, FRENCH PANTRY Tomato Herb MustardFRENCH PANTRY Roasted Garlic and Chive Herb Blend, lemon juice, and mayonnaise together. Add enough fresh breadcrumbs to bind, about 6 tablespoons. If using crackers, crush in Eco-Chop (roughly 12 pulls). Add salt and pepper to taste.  
  • Divide mixture into heaped teaspoonfuls, about 20 walnut-size pieces. Shape each piece into a ball and roll lightly in the remaining breadcrumbs. Place Bonmat on a Medium Perforated Tray, add the mixture and refrigerate until firm, for about 30 minutes.
  • Preheat the oven to 400 °F. Bake crab cakes for 10 minutes until crisp and golden. Take it out of oven and set to cool to room temperature.  
  • For the dipping sauce:
  • Combine mayonnaise, lemon juice, FRENCH PANTRY Tomato Herb Mustard, and FRENCH PANTRY Zesty Mediterranean Herb Blend by whisking together with the bon COOK Mini Whisk. Add salt and pepper to taste.
  • Spoon topping onto crab cakes. Garnish with a dollop of FRENCH PANTRY Tomato Tapenade.
  • Serve warm or at room temperature. 


Think ahead tip:
Assemble cakes and make the toppings up to one day in advance, cover and refrigerate. Bake and top cakes up to one hour before serving.