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Mini Crab Cakes with Lemon Aioli

Easy Mini Crab Cakes with Zesty Lemon Aioli You’ll Love

These Mini Crab Cakes with Lemon Aioli are a delightful seafood appetizer that combines crispy bite-sized cakes with a tangy aioli, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 8 minutes
Chill Time 20 minutes
Total Time 48 minutes
Servings: 12 cakes
Course: Appetizer
Cuisine: Seafood
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mini Crab Cakes
  • 1 cup fresh crab meat Use lump or backfin for best texture
  • 1/2 cup panko breadcrumbs For extra crunch
  • 1 large egg
  • 1/4 cup mayonnaise Adds moisture
  • 1 tbsp Dijon mustard For tang
  • 1 tsp Worcestershire sauce
  • 1 tbsp Old Bay seasoning Essential for flavor
  • 1 tbsp fresh parsley Chopped
  • 2 tbsp green onions Chopped
  • 1 tsp lemon zest
  • to taste salt and pepper For seasoning
For the Lemon Aioli
  • 1/2 cup mayonnaise Creamy base
  • 2 tbsp fresh lemon juice
  • 1 clove garlic Minced
  • 1 tbsp olive oil
  • to taste salt

Equipment

  • Nonstick skillet
  • mixing bowl
  • whisk

Method
 

For the Mini Crab Cakes
  1. Combine crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, and lemon zest in a bowl. Stir gently until just combined.
  2. Cover the bowl and refrigerate for 20 minutes to let the flavors meld and the mixture firm up slightly.
  3. Gently form 12 equal mini patties (about 2 tablespoons each), pressing lightly around the edges.
  4. Warm 2 tablespoons of oil in a nonstick skillet over medium heat until shimmering.
  5. Fry crab cakes for 3–4 minutes per side until golden-brown and heated through.
For the Lemon Aioli
  1. In a small bowl, whisk together mayonnaise, fresh lemon juice, minced garlic, and olive oil until smooth.
  2. Taste the lemon aioli and adjust with salt, pepper, or extra lemon juice.
Assembly
  1. Arrange the warm mini crab cakes on a platter with a bowl of lemon aioli. Garnish with lemon wedges and parsley.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 15gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Serve warm for the best flavor. Mini Crab Cakes taste best when served with the zesty lemon aioli.

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