Description
Delight your guests with these crispy Mini Crab Cakes paired with a tangy Lemon Aioli. Ready in just 30 minutes, these bite-sized seafood treats feature lump crab meat blended with breadcrumbs, flavorful seasonings, and green onions, fried to golden perfection and served with a creamy lemony dip. Perfect as an appetizer or party snack.
Ingredients
Scale
Crab Cakes
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Oil for frying
Lemon Aioli
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
Instructions
- Combine Ingredients: In a mixing bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions.
- Season the Mixture: Add salt and pepper to taste, carefully folding to evenly distribute without breaking up the crab meat.
- Form Patties: Shape the mixture into small, bite-sized patties, ensuring they hold together well for frying.
- Heat Oil: Warm oil in a pan over medium heat to prepare for frying, making sure it is hot but not smoking.
- Fry Crab Cakes: Fry the crab cakes in the hot oil until they turn golden brown and crispy on both sides, approximately 3-4 minutes per side.
- Prepare Lemon Aioli: While the crab cakes cook, mix mayonnaise with fresh lemon juice in a small bowl until smooth and creamy.
- Serve: Plate the warm mini crab cakes with a side of lemon aioli for dipping, enjoy immediately for best flavor and texture.
Notes
- Use lump crab meat for the best texture and flavor.
- Do not overmix the crab cake mixture to keep them light and tender.
- If the mixture is too loose, add a bit more breadcrumbs to help binding.
- Adjust the amount of Old Bay seasoning based on spice preference.
- The lemon aioli can be customized with a pinch of garlic powder or herbs for extra flavor.
- Use a neutral oil with a high smoke point like canola or vegetable oil for frying.
- Serve immediately to retain the crispy texture of crab cakes.
