Oh my goodness, let me tell you about these *Mini Crab Cakes with Lemon Aioli*! They’re like little bites of heaven that burst with flavor and are perfect for any occasion. Whether you’re hosting a fancy dinner party or just looking to impress your friends at game night, these crab cakes are a surefire hit! The crispy exterior gives way to tender crab meat, and when you dip them in that zesty lemon aioli? Wow, it’s an explosion of taste! Trust me, once you try these, you’ll want to make them again and again. Let’s get cooking!

Ingredients for Mini Crab Cakes with Lemon Aioli

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb fresh crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
1 tsp Old Bay seasoning
Salt and pepper to taste
Oil for frying
For the lemon aioli:
1/2 cup mayonnaise
1 tbsp fresh lemon juice
1 tsp minced garlic

How to Prepare Mini Crab Cakes with Lemon Aioli

Alright, let’s dive into the fun part—making these delightful little crab cakes! I promise you, it’s easier than you think, and the result is so worth it. I like to start by gathering all my ingredients so everything is within reach. Trust me, it makes the whole process smoother!

Step-by-Step Instructions

In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, green onions, parsley, Old Bay seasoning, and a sprinkle of salt and pepper. I love using my hands for this part—just be gentle to keep those lovely lumps of crab intact!
Once everything is mixed well, form the mixture into small patties—about the size of a golf ball. You should get around 12 to 16 patties depending on how big you make them. If you have time, chill them in the fridge for about 30 minutes. This helps them hold their shape while frying!
Next, heat a generous amount of oil in a skillet over medium heat. You want enough oil to cover the bottom of the pan, but not so much that they’re swimming in it. Once the oil is hot (you can test it by dropping a little bit of the mixture in—if it sizzles, you’re ready!), carefully add your crab cakes.
Fry the patties for about 3-4 minutes on each side, or until they’re golden brown and deliciously crispy. Don’t crowd the pan; give them some space to cook evenly!
While they’re frying, let’s whip up that zesty lemon aioli! In a small bowl, mix together the mayonnaise, lemon juice, and minced garlic until smooth. Give it a taste and adjust the lemon if you want it more tangy!
Once the crab cakes are cooked to perfection, remove them from the pan and let them drain on a paper towel for a moment before serving warm alongside your lemon aioli. Enjoy every bite!

Nutritional Information Disclaimer

Hey there! Just a little note about the nutritional information for these *Mini Crab Cakes with Lemon Aioli*. Keep in mind that nutrition can vary based on the specific ingredients and brands you choose to use. So, while I’ve provided some typical values below, they’re just estimates!

Calories: 250
Fat: 15g
Protein: 15g
Carbohydrates: 15g

Always double-check with your own ingredients for the most accurate nutritional values. Happy cooking!

Why You’ll Love Mini Crab Cakes with Lemon Aioli

Flavor explosion: The combination of sweet crab meat and zesty lemon aioli creates a mouthwatering balance that’ll have your taste buds dancing!
Perfectly portioned: These mini crab cakes are just the right size for a snack or appetizer, making them easy to share (or not, no judgment here!).
Quick and easy: With straightforward steps and minimal prep time, you’ll have these delicious bites ready in about 30 minutes!
Gluten-free option: Using gluten-free breadcrumbs makes this dish accessible for those with dietary restrictions without sacrificing flavor.
Versatile: They’re great for any occasion—whether it’s a fancy soirée, casual get-together, or even a cozy night in!
Impressive presentation: Serve them warm with the aioli for a beautiful platter that looks as good as it tastes!

Tips for Success with Mini Crab Cakes

Alright, let’s talk about how to make sure your *Mini Crab Cakes with Lemon Aioli* come out absolutely perfect! I’ve got some tried-and-true tips that will make your cooking experience a breeze.

Use fresh crab meat: Whenever possible, opt for fresh crab meat instead of canned. It makes a world of difference in flavor and texture! Learn more about sustainable seafood.
Chill the mixture: This is key! After you form your patties, chill them in the fridge for about 30 minutes before frying. It helps them firm up and keeps them from falling apart in the pan.
Don’t skip the Old Bay: This seasoning adds that classic crab cake flavor. If you’re feeling adventurous, you can experiment with spices like Cajun seasoning or even a bit of paprika for a smoky kick!
Adjust seasoning: Always taste your mixture before frying. Don’t be shy about adding more salt, pepper, or even a splash of hot sauce if you want a little heat!
Oil temperature: Make sure your oil is hot enough before adding the crab cakes. If it’s not sizzling, they’ll absorb too much oil and lose that lovely crispiness!
Batch frying: Fry in batches to avoid overcrowding the pan. This ensures even cooking and that beautiful golden crust we’re all after.

With these tips in your back pocket, you’re well on your way to making the best mini crab cakes ever! I can’t wait for you to enjoy them!

Variations for Mini Crab Cakes with Lemon Aioli

If you’re feeling a bit adventurous and want to switch things up, I’ve got some fantastic variations for these *Mini Crab Cakes with Lemon Aioli*! Trust me, there’s so much you can do to customize these little bites to suit your taste or to use up what you have on hand.

Herb Infusion: Try adding different herbs like dill, cilantro, or chives for a fresh twist. Each herb brings its own unique flavor that can really elevate your crab cakes!
Spicy Kick: If you love a little heat, mix in some chopped jalapeños or a dash of hot sauce into the crab mixture. It’ll give your cakes a zesty punch that’s oh-so-delicious!
Cheesy Goodness: For a creamier texture, fold in some crumbled feta or shredded cheddar cheese. Just be careful not to overdo it, or they might lose their shape.
Asian Twist: Swap out the Dijon mustard for some soy sauce and add a sprinkle of sesame seeds or chopped green onions for a delightful Asian-inspired flavor!
Veggie Boost: Want to sneak in some extra nutrients? Finely chop bell peppers, zucchini, or even spinach and mix them into the crab cake mixture. It’ll add color and flavor while keeping everything delicious!
Seasonal Flavors: Depending on the season, consider adding a touch of lemon zest in the mixture or even some roasted corn for a sweet, seasonal flair!

Don’t be afraid to get creative! Each variation brings its own charm, and I can’t wait for you to discover your favorite twist on these delightful crab cakes. Enjoy experimenting!

Serving Suggestions for Mini Crab Cakes

Now that you’ve whipped up these scrumptious *Mini Crab Cakes with Lemon Aioli*, let’s talk about how to serve them for the ultimate experience! Presentation can really elevate your dish, and I’ve got some delightful ideas that’ll complement those tasty bites perfectly.

Fresh Greens: Serve your crab cakes on a bed of mixed greens or arugula. A light drizzle of olive oil and a squeeze of lemon juice will add a refreshing touch!
Vegetable Platter: Pair them with a colorful assortment of fresh vegetables like cucumber slices, cherry tomatoes, and bell pepper strips. It not only looks beautiful but adds a crunchy contrast!
Citrus Salad: A zesty citrus salad with segments of orange and grapefruit, tossed with some mint, can enhance the sweetness of the crab and add a bright flavor.
Dipping Sauces: Besides the lemon aioli, consider offering a spicy remoulade or tangy cocktail sauce for a variety of flavors. Your guests will love the choice!
Wine Pairing: For the adults, a chilled glass of white wine like Sauvignon Blanc or a light sparkling wine complements the seafood beautifully. It’s a match made in heaven!
Mini Buns: Turn them into mini sandwiches! Serve the crab cakes on slider buns with some lettuce and a dollop of the lemon aioli for a fun twist.
Side Dishes: Consider serving with a side of sweet potato fries or a creamy coleslaw. It adds a nice balance of textures and flavors to your meal.

These serving suggestions will not only enhance the deliciousness of your crab cakes but also create a beautiful spread that’s sure to impress your guests. Enjoy every moment of your culinary creation!

Storage & Reheating Instructions

So, you’ve made a batch of these delightful *Mini Crab Cakes with Lemon Aioli*, and now you’ve got some leftovers? No worries! I’ve got you covered on how to store and reheat them to keep that amazing flavor and texture intact.

First off, let them cool down a bit after frying. Once they’re at room temperature, you can store them in an airtight container in the fridge. They’ll stay fresh for about 2-3 days. Just make sure they’re not stacked too high, or they might get a little squished—nobody wants a flattened crab cake!

If you want to keep them for a longer time, you can freeze the uncooked patties! Just place them on a baking sheet in a single layer until they’re frozen solid, then transfer them to a freezer bag. They’ll last for about 2-3 months in the freezer. When you’re ready to cook, you can fry them straight from the freezer—just add a few extra minutes to the cooking time.

Now, for reheating, the best method is to use the oven. Preheat it to 350°F (175°C) and place the crab cakes on a baking sheet. Bake for about 10-15 minutes or until they’re heated through and crispy again. If you’re in a hurry, you can give them a quick reheat in a skillet with a little oil over medium heat for about 3-4 minutes on each side. Just be careful not to overcook them, as they can dry out!

And there you have it! With these storage and reheating tips, you can enjoy your *Mini Crab Cakes with Lemon Aioli* even after the first feast. Happy snacking!

Mini Crab Cakes with Lemon Aioli: 6 Tantalizing Tips

Author: [email protected]
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Mini crab cakes served with a zesty lemon aioli.

Instructions

In a bowl, combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, green onions, parsley, Old Bay seasoning, salt, and pepper.
Form the mixture into small patties.
Heat oil in a pan over medium heat.
Fry the patties until golden brown, about 3-4 minutes per side.
For the aioli, mix mayonnaise, lemon juice, and garlic in a small bowl.
Serve the crab cakes warm with lemon aioli on the side.

Notes

Use fresh crab meat for best flavor.
Adjust seasoning to your preference.
Chill the crab cakes for 30 minutes before frying for better texture.

Nutrition

Serving Size: 2 crab cakes
Calories: 250
Sugar: 1g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 15g
Cholesterol: 100mg

Keywords: Mini Crab Cakes, Lemon Aioli, Seafood Appetizer

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