Mini Crab Cakes with Zesty Lemon Aioli

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Mini Crab Cakes with Zesty Lemon Aioli

Mini crab cakes are not just any appetizer; they are bite-sized wonders that bring a festive vibe to your New Year’s celebration. Perfectly golden and crispy on the outside, these crab cakes are a delightful treat that will have everyone coming back for more.

Paired with a bright lemon aioli, these mini crab cakes elevate your typical New Year’s appetizers to a whole new level. The fresh, zesty flavor of the aioli complements the sweet lump crab perfectly, making each bite a burst of deliciousness that will be the highlight of your party.

Elevate Your Celebration with Mini Crab Cakes

These crispy mini crab cakes are bursting with fresh seafood flavor and are enhanced by the tangy lemon aioli. Each cake is a mouthful of tender crab, seasoned just right, and served with a sauce that adds a refreshing zing.

Ingredients

  • 1 lb lump crab meat
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1/4 cup green onions, finely chopped
  • 1 egg, beaten
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • Vegetable oil for frying
  • 1/2 cup mayonnaise (for aioli)
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Prepare the Crab Mixture: In a large bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, green onions, beaten egg, Dijon mustard, Worcestershire sauce, salt, black pepper, and cayenne pepper (if using). Mix until just combined, being careful not to break up the crab meat too much.
  2. Form the Cakes: Using your hands, shape the crab mixture into small patties, about 2 inches in diameter. Place them on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape while frying.
  3. Make the Lemon Aioli: In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper until well combined. Adjust seasoning to taste and set aside.
  4. Fry the Crab Cakes: Heat vegetable oil in a skillet over medium heat. Once hot, carefully add the crab cakes, cooking in batches if necessary. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
  5. Serve: Arrange the mini crab cakes on a platter and serve with the lemon aioli on the side for dipping.

Cook and Prep Times

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 4-6 servings
  • Calories: 350kcal per serving
  • Fat: 20g
  • Protein: 15g
  • Carbohydrates: 25g