Oh my goodness, let me tell you about these Mini Crab Cakes with Lemon Aioli! They are the perfect bite-sized treat that brings a taste of the ocean right into your kitchen. The sweet, tender flavor of fresh crab meat combined with the zesty, creamy lemon aioli is just divine. I remember the first time I had crab cakes at a family gathering; they were a total hit! The best part? You can whip these up in no time at all. Seriously, they’re easy to make and so much better than anything you’d find at a restaurant. Trust me, your friends and family will be begging for the recipe!
Ingredients for Mini Crab Cakes with Lemon Aioli
To make these delightful Mini Crab Cakes with Lemon Aioli, you’ll need some simple yet fresh ingredients. Here’s what you’ll gather:
- 1 pound lump crab meat (fresh is best for that sweet flavor)
- 1/2 cup breadcrumbs (this helps bind everything together)
- 1/4 cup mayonnaise (adds creaminess and moisture)
- 1 egg (to help hold everything together)
- 1 tablespoon Dijon mustard (for a touch of tang)
- 1 tablespoon Worcestershire sauce (for that savory depth)
- 1 teaspoon Old Bay seasoning (the secret to a true crab cake flavor)
- 1/4 cup chopped green onions (for a fresh crunch)
- Salt and pepper to taste (don’t skip this!)
- Oil for frying (to get that beautiful golden-brown color)
Gather these ingredients, and you’re well on your way to a seafood masterpiece!
How to Prepare Mini Crab Cakes with Lemon Aioli
Alright, let’s get cooking! Making these Mini Crab Cakes with Lemon Aioli is a breeze, and I promise you’ll love the process. Start by grabbing a large mixing bowl. Combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Gently mix everything together—don’t overwork the crab meat; you want those lovely lumps to shine!
Once mixed, season with salt and pepper to taste. This is where you can really adjust it to your liking. Now, cover the bowl and chill the mixture in the fridge for about 30 minutes. This step is super important! It helps the flavors meld together and makes it easier to form patties.
Step-by-Step Instructions
- After chilling, take the mixture out and scoop it into small portions. I usually go for about two tablespoons each.
- Shape them into little patties—don’t worry if they’re not perfect. The charm is in their homemade look!
- Heat oil in a large skillet over medium heat. You want it hot enough that the crab cakes sizzle when they hit the pan.
- Fry the patties for about 3-4 minutes on each side, or until they’re golden brown and crispy. Make sure to keep an eye on them; they can go from perfect to burnt pretty quickly!
- While those are cooking, whip up your lemon aioli by mixing mayonnaise with fresh lemon juice in a small bowl. Adjust to taste. Voila!
- Serve your crab cakes warm with that zesty aioli on the side. Enjoy every bite!
Tips for Success
To make your Mini Crab Cakes with Lemon Aioli absolutely shine, here are my top tips! First, always use fresh crab meat for the best flavor—trust me, it makes a world of difference! Chilling the mixture for at least 30 minutes is key; it helps the ingredients meld together beautifully and makes forming the patties much easier.
When frying, make sure the oil is hot enough; you want that satisfying sizzle when the cakes hit the pan. Don’t overcrowd the skillet either—give them room to breathe so they get that perfect golden crust. Lastly, feel free to adjust the seasoning to your taste; a little extra Old Bay never hurt anyone!
Why You’ll Love This Recipe
- Quick and easy preparation—ready in just 30 minutes!
- Delicious flavor that captures the essence of fresh crab meat.
- Perfectly paired with zesty lemon aioli for a burst of brightness.
- Great for gatherings—these mini crab cakes are always a crowd-pleaser!
- Versatile appetizer that can be served warm or at room temperature.
- Healthy seafood option that’s light yet satisfying.
Nutritional Information
These Mini Crab Cakes with Lemon Aioli are not just delicious but also relatively light! Each serving, which consists of two crab cakes, contains approximately 150 calories. You’ll get about 8g of fat, along with 10g of protein, making them a satisfying seafood treat. They also have around 10g of carbohydrates and 1g of sugar. Keep in mind that these values are estimates and can vary based on the specific ingredients you use. Enjoy indulging in a guilt-free appetizer!
FAQ About Mini Crab Cakes with Lemon Aioli
Got questions about these Mini Crab Cakes with Lemon Aioli? I’ve got you covered! First off, how do you store leftovers? Simply place any uneaten crab cakes in an airtight container in the fridge, and they’ll stay fresh for up to three days. Just reheat them in a skillet to maintain their crispy texture.
Wondering about alternative ingredients? If you can’t find lump crab meat, you can use canned crab, but make sure to drain it well. You could also try adding diced bell peppers or celery for an extra crunch. As for serving suggestions, these little bites pair wonderfully with a simple salad or some crispy fries. And don’t forget, a splash of hot sauce can take that lemon aioli to a whole new level!
Feel free to get creative and make this recipe your own!
Serving Suggestions
When it comes to serving your Mini Crab Cakes with Lemon Aioli, the possibilities are endless! I love pairing them with a fresh arugula salad tossed in a light vinaigrette for a touch of peppery goodness. If you’re feeling a little indulgent, crispy fries or baked potato wedges make a fantastic side that complements the crab cakes perfectly. For drinks, a chilled glass of white wine or a zesty lemonade can really elevate the experience. And if you want to kick it up a notch, serve them alongside some spicy remoulade or a tangy mango salsa for an exciting flavor twist!
For more delicious seafood recipes, check out this crab and shrimp casserole or the original Old Bay crab cakes recipe!
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Mini Crab Cakes with Lemon Aioli: 5 Ways to Wow Your Guests
- Total Time: 30 minutes
- Yield: 24 mini crab cakes 1x
- Diet: Seafood
Description
Mini Crab Cakes with Lemon Aioli are a delicious appetizer made with fresh crab meat and a zesty dipping sauce.
Ingredients
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Oil for frying
Instructions
- In a bowl, combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, and green onions.
- Season with salt and pepper.
- Form the mixture into small patties.
- Heat oil in a pan over medium heat.
- Fry the crab cakes until golden brown on both sides, about 3-4 minutes per side.
- In a separate bowl, mix mayonnaise with lemon juice for aioli.
- Serve the crab cakes warm with lemon aioli on the side.
Notes
- Use fresh crab meat for best flavor.
- Chill the mixture for 30 minutes before forming patties for easier handling.
- Serve with lemon wedges for extra zest.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Mini Crab Cakes, Lemon Aioli, Appetizer, Seafood