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Mini Crab Cakes with Lemon Aioli

Mini Crab Cakes with Lemon Aioli

Delicious Mini Crab Cakes with Lemon Aioli that are easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cakes
Course: Appetizers
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound lump crab meat
  • 1 cup plain or panko breadcrumbs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 zest of 1 lemon
  • 1 teaspoon garlic powder
  • 2 green onions, finely chopped
  • 1/2 cup mayonnaise (for Lemon Aioli)
  • 1 juice of 1 lemon (for Lemon Aioli)
  • 2 garlic cloves, minced (for Lemon Aioli)

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing Bowl
  • whisk

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, gently mix crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon zest, garlic powder, and green onions until just combined.
  3. Form the mixture into small patties (about 2 inches wide) and place them on the prepared baking sheet.
  4. Drizzle olive oil over each cake for a crispy finish and bake for about 20 minutes or until golden brown.
  5. While baking, whisk together mayonnaise, lemon juice, and minced garlic for the aioli.
  6. Serve mini crab cakes warm with a drizzle or dollop of lemon aioli.

Nutrition

Serving: 1cakeCalories: 120kcalCarbohydrates: 6gProtein: 8gFat: 7g

Notes

For the best results, mix the ingredients gently to keep the crab meat intact. Form the patties ahead of time and chill them to help retain their shape during baking.

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