Mini Crab Cakes with Lemon Aioli
Crispy golden crab cakes with lemon aioli, perfect for elegant gatherings.
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.