These mini crab cakes are as delightful to look at as they are to eat. Golden and crispy on the outside, with a tender crab-filled interior, they are complemented perfectly by the tangy lemon aioli. A versatile dish, perfect for an elegant appetizer, party food, or even a low-fat snack, the mini crab cakes promise a burst of flavor in every bite. Easy to make and quick to cook, they are ideal for anyone looking to impress guests or enjoy a light yet sumptuous meal.
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- 1 pound crabmeat, drained and picked over for shells
- 1/2 cup breadcrumbs
- 2 tablespoons mayonnaise
- 1 large egg
- 1/4 cup green onions, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup flour
- 1/4 cup olive oil
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon paprika
Instructions
- In a large bowl, combine crabmeat, breadcrumbs, 2 tablespoons mayonnaise, egg, green onions, Dijon mustard, Worcestershire sauce, hot sauce, parsley, salt, and black pepper. Mix until well combined.
- Shape the mixture into small patties, about 1 inch in diameter.
- Place the flour in a shallow dish and dredge each patty in the flour, shaking off any excess.
- Heat olive oil in a large skillet over medium-high heat. Fry the crab cakes in batches for about 3-4 minutes on each side until golden brown and cooked through.
- In a small bowl, combine 1/2 cup mayonnaise, lemon juice, minced garlic, and paprika to make the lemon aioli.
- Serve the mini crab cakes hot with a dollop of lemon aioli on top or on the side.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 14g | Protéines: 18g | Fat: 22g | Sucre: 1g