Mini Crab Cakes with Lemon Aioli: A Bite-Sized Seafood Delight
When it comes to entertaining, there’s nothing more impressive—and delicious—than a tray of Mini Crab Cakes with Lemon Aioli. These bite-sized beauties are packed with tender lump crab meat, a touch of fresh herbs, and that irresistible golden crispiness. But the real magic? That creamy, zesty lemon aioli that ties everything together like a gourmet bow.
I still remember the first time I brought these to a potluck—let’s just say they disappeared faster than I could set them down. Whether you’re hosting a fancy brunch or a casual girls’ night in, these crab cakes will quickly become your go-to appetizer. They’re elegant, easy to make, and oh-so flavorful.
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Key Ingredients in Mini Crab Cakes with Lemon Aioli
- Lump Crab Meat: The star of the show—sweet, delicate, and meaty. Be sure to pick over for shells.
- Breadcrumbs: Binds the cakes together while keeping the texture light.
- Dijon Mustard & Worcestershire Sauce: Bring that umami depth and slight tang.
- Red Bell Pepper & Parsley: Add freshness, color, and a little crunch.
- Egg: Essential for holding everything together.
- Mayonnaise (in both cake and aioli): Creamy richness and binding power.
- Lemon Juice: Brightens up both the crab cakes and the aioli.
- Garlic & Fresh Dill (in the aioli): A flavor punch that complements the crab beautifully.
How to Make Mini Crab Cakes with Lemon Aioli
- Combine the Ingredients
In a large bowl, gently fold together the crab meat, breadcrumbs, mayo, Dijon mustard, lemon juice, Worcestershire sauce, parsley, red bell pepper, and the beaten egg. Season with salt and pepper to taste. Don’t overmix—keep that crab chunky! - Form the Cakes
Shape the mixture into 12 small patties, about 2 inches wide. Place them on a parchment-lined baking sheet. - Chill
Refrigerate the crab cakes for at least 1 hour. This helps them firm up and stay intact when frying. - Cook
In a large skillet, heat vegetable oil over medium heat. Fry the crab cakes until golden and crisp—about 4–5 minutes per side. - Make the Lemon Aioli
In a small bowl, whisk together mayo, lemon juice, minced garlic, and chopped dill. Chill until ready to serve. - Serve
Plate the crab cakes warm with a generous dollop of lemon aioli on the side or right on top. Optional: Garnish with extra dill or lemon wedges!
Variations
- Add a dash of hot sauce or cayenne for a spicy twist.
- Use panko instead of regular breadcrumbs for extra crunch.
- Swap dill for tarragon or chives in the aioli.
- Bake instead of frying for a lighter version.
- Make them larger and serve as sliders on brioche buns.
Pairings
- Drinks: Sparkling wine, citrusy white wine, or a crisp lager.
- Sides: Arugula salad with vinaigrette, roasted asparagus, or a simple corn salsa.
- Other Appetizers: Pair with shrimp cocktail, smoked salmon dip, or bruschetta for a seafood spread.
Serving Suggestions
- Perfect for holiday parties, baby showers, or cocktail hour.
- Serve on a platter with aioli in a cute dipping bowl.
- Stick a fancy toothpick in each for easy serving at events.
- Add them to a seafood charcuterie board with oysters and smoked fish.
Common Mistakes to Avoid
❌ Overmixing the crab—this breaks it apart and makes the texture mushy
❌ Skipping the chill time—your cakes will fall apart in the pan
❌ Using too much filler—let the crab shine
❌ Overcrowding the skillet—cook in batches for an even crisp
❌ Forgetting to drain oil—let them rest on paper towels to avoid sogginess
Tips and Tricks
✅ Use fresh lump crab for the best flavor and texture
✅ Form cakes with damp hands to prevent sticking
✅ A fish spatula works wonders when flipping delicate cakes
✅ Make the aioli a few hours ahead so flavors meld
✅ Freeze uncooked cakes for a quick future appetizer
✅ Try adding finely chopped scallions for extra zip
Final Thoughts
These Mini Crab Cakes with Lemon Aioli are everything you want in an appetizer—elegant, flavorful, and surprisingly easy to whip up. They’re the kind of treat that makes your guests feel spoiled, even though you didn’t break a sweat making them. Whether you’re celebrating something special or just in the mood for a little coastal comfort, this recipe delivers big flavor in a tiny, irresistible package.
Mini Crab Cakes with Lemon Aioli
Ingredients
For the Crab Cakes
- 1 pound lump crab meat picked over
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red bell pepper
- 1 egg lightly beaten
- Salt and pepper to taste
- Vegetable oil for frying
For the Lemon Aioli
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 1 tablespoon chopped fresh dill
Instructions
- In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, parsley, red bell pepper, and egg. Season with salt and pepper.
- Form the mixture into small, round cakes (about 2 inches in diameter).
- Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 1 hour.
- Heat vegetable oil in a large skillet over medium heat. Cook the crab cakes until golden brown and crispy, about 4-5 minutes per side.
- In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, and dill.
- Serve the crab cakes warm with lemon aioli.
Notes
- You can prep the mixture a day in advance and chill overnight.
- Double the aioli recipe—it goes fast!
- Serve warm for the best taste and texture.
- Leftovers? Pop them in the air fryer for a quick reheat.
- Use a cookie scoop to portion evenly.
- Add a pinch of Old Bay seasoning for extra coastal vibes.
Nutritional Information (per serving)
Calories: 250 Fat: 18g Carbs: 7g Protein: 14g The nutritional information provided for this recipe is an estimate and may vary based on specific ingredients used, portion sizes, and preparation methods.🛒 Recommended Kitchen Tools
- Fish Spatula
- Mini Food Processor (for aioli)
- Nonstick Skillet
- Cookie Scoop
FAQ’s Mini Crab Cakes with Lemon Aioli
Can I use canned crab meat?
Yes, but fresh or refrigerated lump crab meat gives better flavor and texture. Drain and pat canned crab well to avoid sogginess.
Can I bake these instead of frying?
Absolutely! Bake at 375°F (190°C) for 15–20 minutes until golden. Flip halfway through for even browning.
Can I make these ahead of time?
Yes, prep the mixture and shape the cakes a day ahead. Chill until ready to cook. You can also freeze them raw.
How long do leftovers last?
Store in the fridge for up to 3 days. Reheat in an oven or air fryer for the best texture.
Can I make the aioli without garlic?
Totally! Just leave it out or sub with a pinch of garlic powder for milder flavor.
What can I use instead of dill?
Try fresh parsley, chives, or tarragon for a different herbal kick.
Searching for more appetizers? Try our Classic Buffalo Chicken Dip, Bacon-Wrapped Dates or our Prosciutto & Melon Skewers.
