Description
Mini crab cakes served with a zesty lemon aioli.
Ingredients
Scale
- 1 lb crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/4 cup chopped green onions
- 1/4 cup chopped parsley
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- Oil for frying
- 1/2 cup mayonnaise for aioli
- 1 tbsp lemon juice
- 1 tsp minced garlic
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