Description
These crispy mini crab cakes are a quick, crowd-pleasing party appetizer with a golden crunch and tender crab filling, served with a zesty homemade lemon aioli. Perfect for gatherings, potlucks, or a special weeknight treat.
Ingredients
Scale
- 8 oz lump crab meat
- 1/3 cup panko breadcrumbs
- 1 large egg
- 2 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- 1/4 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
- For the Lemon Aioli:
- 1/3 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 small garlic clove, minced
- 1/8 tsp salt
- 1/8 tsp black pepper
Instructions
- Prepare the Lemon Aioli: In a small bowl, whisk together 1/3 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp lemon zest, 1 minced garlic clove, 1/8 tsp salt, and 1/8 tsp black pepper. Taste and adjust lemon juice if desired. Cover and chill in the fridge.
- Mix the Crab Cake Ingredients: In a large bowl, gently pick through crab meat to remove any shell bits. Add panko breadcrumbs, egg, mayonnaise, Dijon mustard, parsley, celery, red bell pepper, Old Bay, garlic powder, salt, and black pepper. Mix gently with a fork or hands.
- Shape and Chill: Scoop equal amounts (about 1 tbsp each) and gently shape into 12 small patties (about 2 inches wide, 1/2 inch thick). Place on a parchment-lined baking sheet. Cover and chill in the fridge for at least 15 minutes.
- Pan-Fry: Heat olive oil in a nonstick skillet over medium heat. Add crab cakes in batches, cooking 2-3 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
- Serve: Arrange crab cakes on a platter. Serve warm with lemon aioli on the side or drizzled on top. Garnish with extra parsley and lemon wedges.
Notes
Chilling the crab cakes before frying helps them hold together. For gluten-free, use gluten-free panko or almond flour. Cakes can be baked at 400°F for 12-15 minutes, flipping halfway. Adjust seasoning to taste and avoid overmixing for best texture. Store leftovers in the fridge up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 mini crab cakes pl
- Calories: 140
- Sugar: 1
- Sodium: 370
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 7
- Fiber: 0.5
- Protein: 7
Keywords: crab cakes, party appetizer, lemon aioli, seafood, easy crab cakes, mini crab cakes, holiday appetizer, pan-fried crab cakes, dairy-free, gluten-free option