Let’s talk about the kind of appetizer that makes people pause mid-bite and say, “Wait…did you make these?” These mini crab cakes are golden, crispy on the outside, and bursting with tender, flavorful crab on the inside. Paired with a zesty lemon herb aioli, they’re the perfect little bites to bring some coastal charm to your table—without needing a dinner reservation.
Why You’ll Love This Recipe
I started making these for Saturday night dinners when my oldest child declared seafood was “fancy food.” Now they’re our go-to any time we want something that feels a little special but is totally doable on a weeknight.
- Quick to prepare and cook—done in under 30 minutes
- Perfectly bite-sized for parties or casual snacking
- Uses pantry staples plus a few fresh ingredients
- The aioli adds a bright, creamy finish
- Freezer friendly and easy to make ahead
Ingredients Breakdown
Essentials
- 8 oz lump crab meat, drained and picked over
- 1/3 cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1/2 cup panko breadcrumbs (plus more for coating, optional)
- 2 tbsp finely chopped scallions
- 1 tbsp chopped fresh parsley
- Salt and pepper, to taste
- Olive oil or neutral oil, for pan-frying
Pro Tips
- Use refrigerated pasteurized crab meat for best flavor and texture
- Chill the mixture for 15–20 minutes before forming cakes—it helps them hold together
- You can add a pinch of cayenne if you like heat
- Fresh lemon zest makes a big difference in the aioli
Step-by-Step Instructions
- In a medium bowl, mix together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay, scallions, parsley, and a pinch of salt and pepper until well combined.
- Gently fold in the crab meat and panko breadcrumbs, being careful not to break up the crab too much.
- Chill the mixture for 15–20 minutes (this helps firm it up for shaping).
- Using a tablespoon or small scoop, shape the mixture into mini patties (about 1½-inch wide).
- Optional: Lightly dredge each patty in extra panko before frying for added crunch.
- Heat oil in a nonstick skillet over medium heat. Pan-fry crab cakes for about 2–3 minutes per side, or until golden brown and heated through. Drain on paper towels.
- While the cakes cook, mix all aioli ingredients in a small bowl: 1/3 cup mayo, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp Dijon mustard, and 1 tbsp chopped fresh herbs (like parsley, chives, or dill). Season with salt and pepper to taste.
- Serve warm crab cakes with a drizzle of aioli or as a dip on the side.
Chef’s Tips and Tricks
- Don’t overmix your crab mixture—gentle hands keep the cakes tender
- If the cakes feel too loose, add a little more panko until they hold together
- Make the aioli a few hours ahead for even more flavor
- Use a fish spatula to flip without breaking the cakes
Recipe Variations and Serving Suggestions
- Sub shrimp or salmon for crab if you prefer
- Add a little diced red bell pepper for color and sweetness
- Serve atop a fresh salad for a light lunch
- Pair with champagne or a crisp white wine for entertaining
- Make them slider size and tuck into a toasted bun with greens
FAQs
Can I bake these instead of frying?
Absolutely! Just brush them lightly with oil and bake at 400°F for about 15 minutes, flipping halfway until golden.
Can I make these ahead of time?
Yes! You can shape and store them uncooked in the fridge up to 24 hours ahead or freeze for later.
Recipe Card
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 8 oz lump crab meat
- 1/3 cup mayonnaise
- 1 egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1/2 cup panko breadcrumbs
- 2 tbsp scallions, chopped
- 1 tbsp parsley, chopped
- Oil for frying
- For the Aioli:
- 1/3 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 tbsp fresh herbs (parsley, dill or chives)
Instructions:
- Combine all crab cake ingredients and chill mixture for 15–20 minutes.
- Shape into small patties and optionally coat with extra panko.
- Pan-fry over medium heat for 2–3 minutes per side until golden.
- Mix aioli ingredients in a small bowl. Serve crab cakes warm with aioli.
Nutrition: 90 calories per serving
Love this recipe? I’d be thrilled if you left a comment, shared it on Pinterest, or tagged me on social @thekitchensaid — your feedback brings so much joy to my kitchen!
