Mini Crab Cakes with Lemon Aioli
Delicious mini crab cakes paired with zesty lemon aioli, perfect for impressing guests at any gathering.
Ingredients
For the Crab Cakes
- 1 pound lump crab meat
- ½ cup breadcrumbs Use gluten-free if necessary
- ¼ cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ cup chopped green onions
- to taste Salt and pepper
- as needed Oil for frying
For the Lemon Aioli
- ¼ cup mayonnaise
- to taste Lemon juice Adjust according to taste
Instructions
Preparation
- Gather all the ingredients on your counter.
- In a bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Stir until mixed, taking care not to break up the crab too much.
- Season the mixture with salt and pepper to taste.
- Form small patties from the crab mixture.
Cooking
- In a large skillet, heat oil over medium heat.
- Add the crab cakes to the pan in batches and cook until they’re golden brown on both sides, about 3-4 minutes per side.
- While the crab cakes are frying, mix mayonnaise with lemon juice in a separate bowl to create your lemon aioli.
- Transfer the crab cakes onto a plate lined with paper towels to drain any excess oil.
- Serve the mini crab cakes warm with the lemon aioli on the side.
Notes
Crab cakes can be enjoyed at various events and can be frozen for longer storage. To reheat, bake in the oven at 350°F for about 10-15 minutes.