There’s something about bite-sized appetizers that just feels festive, don’t you think? These Mini Crab Cakes with Lemon Aioli are one of my go-to recipes for entertaining, but they’re just as delightful for a special family dinner. Crisp, golden, and bursting with sweet crab flavor, they’re elevated by a tangy, creamy aioli that’ll have you dipping until the plate is empty. Inspired by coastal flavors, this recipe brings the seaside straight to your table!
If you’re craving an appetizer that’s crispy, luscious, and somehow feels fancy without too much effort, this one’s for you!
### **Why You’ll Love This Recipe**
– **Easy to Make Ahead**: Perfect for parties—simply prep and fry them in advance, then reheat before serving.
– **Elegant Yet Simple**: The ingredients are straightforward, but the presentation is so impressive.
– **Flavor Bomb!**: Juicy crab, zesty lemon, and a garlicky aioli come together for an irresistible combination.
– **Kid-Friendly**: Even little ones love these bite-sized delights!
### **Ingredients Breakdown**
#### **For the Mini Crab Cakes**
– **Crab Meat**: The star of the show! Go for fresh jumbo lump crab meat for the best texture, but canned or pasteurized crab will also work in a pinch.
– **Panko Breadcrumbs**: These ensure a crispy outer layer. You can substitute regular breadcrumbs, though the crunch won’t be quite the same.
– **Mayo**: Adds richness and helps bind the cakes.
– **Egg**: The glue that holds everything together.
– **Dijon Mustard**: Adds a little tang and depth of flavor.
– **Worcestershire Sauce**: Just a dash for that umami touch.
– **Fresh Herbs**: Chopped parsley or chives add a fresh, vibrant note to these crab cakes.
– **Spices**: A touch of Old Bay seasoning or paprika gives them that signature seafood-savory flavor.
– **Neutral Oil for Frying**: I recommend using vegetable or canola oil to ensure an even, crispy crust.
#### **For the Lemon Aioli**
– **Mayonnaise**: The base of the sauce, silky and smooth.
– **Fresh Lemon Juice**: Brings brightness and cuts through the richness.
– **Garlic**: Use fresh, minced garlic for the boldest flavor.
– **Salt & Pepper**: To taste.
### **Step-by-Step Instructions**
#### **Step 1: Mix the Crab Cake Ingredients**
In a large bowl, combine the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, fresh herbs, and spices. Gently mix everything together until just combined. Be careful not to overwork the mixture—you want the crab to remain in chunks.
#### **Step 2: Shape and Chill**
Using your hands or an ice cream scoop, portion out small patties (about 1–1.5 inches wide). Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. This helps them firm up and hold their shape while frying.
#### **Step 3: Make the Lemon Aioli**
While the crab cakes chill, whisk together mayonnaise, lemon juice, minced garlic, and a pinch of salt and pepper. Cover and refrigerate until ready to serve—it’s that simple!
#### **Step 4: Fry the Crab Cakes**
Heat a shallow layer of oil in a large skillet over medium heat. Working in batches, cook the crab cakes for 2–3 minutes per side, or until golden brown and crispy. Transfer them to a paper towel-lined plate to drain any excess oil.
#### **Step 5: Serve and Enjoy**
Arrange the crab cakes on a platter, garnished with fresh herbs and lemon wedges if desired. Serve alongside a ramekin of the lemon aioli for dipping.
### **Chef’s Tips and Tricks**
– **Don’t Overmix**: Stirring too much can break up the delicate crab meat and make your cakes dense.
– **Chill is Key**: Don’t skip the refrigeration step—it makes frying much easier and ensures the cakes don’t fall apart.
– **Freeze for Later**: You can freeze the uncooked patties for up to a month. Just thaw in the fridge before frying!
### **Recipe Variations and Serving Suggestions**
– **Make It Spicy**: Add a pinch of cayenne pepper or a drizzle of sriracha to the aioli for a little heat.
– **Gluten-Free**: Use gluten-free breadcrumbs to adapt the recipe for dietary needs.
– **Refreshing Pairings**: These crab cakes pair beautifully with a light arugula salad or a chilled glass of citrusy Sauvignon Blanc.
– **Mini Sliders**: Tuck them into slider buns with a dollop of aioli for the cutest little sandwiches.
### **FAQs**
**Q: Can I bake these instead of frying?**
A: Absolutely! Bake them on a greased baking sheet at 400°F (200°C) for 12–15 minutes, flipping halfway through, until crispy and golden.
**Q: How do I store leftovers?**
A: Store in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven or in a skillet to crisp them back up.
**Q: Can I substitute the crab meat with something else?**
A: For a fun twist, you can use finely chopped shrimp or even canned tuna to make a budget-friendly version.
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Mini Crab Cakes with Lemon Aioli
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes | Servings: 6
### Ingredients:
#### For the Crab Cakes:
– 8 oz lump crab meat
– 1/2 cup panko breadcrumbs
– 2 tbsp mayo
– 1 egg, beaten
– 2 tsp Dijon mustard
– 1 tsp Worcestershire sauce
– 1 tbsp chopped fresh parsley
– 1/2 tsp Old Bay seasoning
– Oil for frying
#### For the Aioli:
– 1/2 cup mayonnaise
– 1 tbsp fresh lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
### Instructions:
1. Combine all crab cake ingredients in a bowl and mix gently. Shape into small patties and chill for 30 minutes.
2. Make the aioli by mixing all ingredients together. Refrigerate until serving.
3. Fry crab cakes in batches, 2–3 minutes per side, until golden and crispy. Drain on paper towels.
4. Serve warm with lemon aioli for dipping.
I hope these Mini Crab Cakes with Lemon Aioli bring a little coastal charm to your table! If you give them a try, I’d love to hear how they turned out. Leave a comment below or tag your creations with #TheKitchensAid on social media. Let’s dive into deliciousness together!
