Mini Crab Cakes with Lemon Aioli
These mini crab cakes are perfectly golden and crisp, and a dollop of garlicky lemon aioli is the perfect finishing touch. Serve crab cakes up as an appetizer, light lunch, or party snack!
Servings: 12
Ingredients
For Lemon Aioli
- ¼ cup mayonnaise
- 1 small garlic clove (finely minced)
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice (zest the lemon first)
- ⅛ teaspoon kosher salt
For Crab Cakes
- 8 ounces lump crab meat (picked over for shells)
- ½ cup panko bread crumbs
- 1 large egg (lightly beaten)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 2 tablespoons olive oil, divided
Instructions
- Make lemon aioli. In a small bowl, stir together the mayonnaise, garlic, lemon zest, lemon juice, and salt for the aioli. Refrigerate until ready to use.¼ cup mayonnaise, 1 small garlic clove, 1 teaspoon lemon zest, 1 teaspoon lemon juice, ⅛ teaspoon kosher salt
- For the crab cakes, in a medium bowl, combine crab meat, breadcrumbs, lightly beaten egg, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay seasoning, salt, and pepper. Stir gently to combine.8 ounces lump crab meat, ½ cup panko bread crumbs, 1 large egg, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh parsley, 1 teaspoon Old Bay seasoning, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Form the mixture into small 1 ½-inch patties, about 1 ½ tablespoons each. You should have about 12 to 14 mini crab cakes.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat (see note). Cook crab cakes in batches, half at a time in a single layer. Fry for 2 to 3 minutes per side, until golden brown and crisp. Repeat with remaining oil and crab cakes.
- Serve the crab cakes warm, topped with a half teaspoon of lemon aioli and a sprinkle of finely chopped parsley.
Video
Notes
- Cooking tip: I find that it's best to cook the crab cakes over medium heat. If the heat is too high, the crab cakes tend to brown too quickly and not get done in the center.
- Make ahead: If you’re entertaining, you can shape the crab cakes ahead of time and refrigerate the uncooked patties until you're ready to fry them up. The lemon aioli can be made ahead, too.
- Crab cake sandwich: Divide the crab mixture into four portions to make larger crab cakes. Fry as directed (they'll take a little longer) and serve each crab cake on a toasted brioche bun with lemon aioli or homemade tartar sauce, lettuce leaves, and thinly sliced tomato.
- Storage & reheating: Refrigerate leftover mini crab cakes in an airtight container for up to 3 days. To reheat, use a dry skillet over medium low heat to warm them up, or air fry them at 350°F for a few minutes until warmed and crispy.
Nutrition
Serving: 1mini crab cake | Calories: 102kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 313mg | Potassium: 59mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 0.4mg
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