Description
Miniature Crab Cakes with Lemon Aioli are small, perfectly fried patties made with tender crab meat and seasoned with a variety of delicious ingredients such as panko breadcrumbs, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. What makes these mini crab cakes even more special is the accompanying Lemon Aioli, a creamy dip with a refreshing lemony tang that pairs perfectly with the rich crab cakes. Together, they provide an irresistible burst of coastal flavor in every bite.
Ingredients
Scale
For the Crab Cakes:
- 8 oz lump crab meat (fresh or pasteurized)
- ½ cup panko breadcrumbs
- 2 tbsp mayonnaise
- 1 egg, beaten
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp chopped parsley or chives
- ½ tsp Old Bay seasoning (or paprika)
- Neutral oil (for frying)
For the Lemon Aioli:
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
- Salt & pepper, to taste
Instructions
- Mix the crab cake base: In a bowl, gently combine crab meat, breadcrumbs, mayo, egg, mustard, Worcestershire, herbs, and seasoning. Don’t overmix — keep those crab chunks intact.
- Shape & chill: Form into 1–1.5 inch patties. Place on parchment-lined tray and refrigerate for 30 minutes.
- Make the aioli: Whisk together mayo, lemon juice, garlic, salt, and pepper. Chill until serving.
- Fry the cakes: Heat oil in a skillet over medium. Cook crab cakes 2–3 minutes per side until golden and crisp. Drain on paper towels.
- Serve: Plate with lemon wedges and a ramekin of aioli. Garnish with fresh herbs if you’re feeling fancy.
Notes
These Miniature Crab Cakes with Lemon Aioli are crispy on the outside, tender inside, and bursting with coastal flavor. Perfect for parties or elegant starters—they’ll disappear fast!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-fried
- Cuisine: American
Keywords: Miniature Crab Cakes with Lemon Aioli