These Mini Crab Cakes with Lemon Aioli are not just a treat for the taste buds, but also a visual delight. The golden brown crab cakes paired with the bright, creamy aioli embody freshness and elegance. Perfect for a refined appetizer at your next gathering, these crab cakes are light yet bursting with flavor, thanks to the aromatic herbs and zesty lemon. Quick to make, and sure to impress, they are an ideal choice for those who enjoy gourmet flavors without the fuss.
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- 1 pound crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1/3 cup breadcrumbs
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 large egg, beaten
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
Instructions
- In a large bowl, combine the crab meat, 1/4 cup mayonnaise, breadcrumbs, Dijon mustard, 1 tablespoon lemon juice, Worcestershire sauce, Old Bay seasoning, beaten egg, chopped parsley, salt, and black pepper.
- Mix the ingredients gently with your hands until just combined. Be careful not to over-mix as you want the crab meat to remain chunky.
- Form the mixture into small patties, about 2 inches in diameter.
- Heat the vegetable oil in a non-stick skillet over medium-high heat.
- Cook the crab cakes in batches, about 3-4 minutes on each side, until golden brown and cooked through.
- For the lemon aioli, whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, lemon zest, and minced garlic in a small bowl.
- Serve the crab cakes hot, with the lemon aioli on the side.
Nutrition
Serving: 100g | Calories: 185kcal | Carbohydrates: 4g | Protéines: 16g | Fat: 12g | Sucre: 1g