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Crispy Mini Crab Cakes Bites with Tangy Lemon Aioli

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These crispy mini crab cakes bites feature fresh lump crab meat with a golden, crunchy crust, paired perfectly with a tangy lemon aioli. Quick and easy to make, they are ideal for appetizers, potlucks, or snacks.

Ingredients

Scale
  • 1 pound (450 g) fresh lump crab meat (picked clean of shells)
  • 1/2 cup (60 g) panko breadcrumbs (or gluten-free breadcrumbs)
  • 1 large egg, room temperature
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 small shallot, finely chopped
  • 2 teaspoons fresh parsley, chopped
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for frying
  • For the Tangy Lemon Aioli:
  • 1/2 cup (120 g) mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • Optional: pinch of cayenne pepper

Instructions

  1. In a large bowl, gently combine 1 pound lump crab meat with 1/2 cup panko breadcrumbs, being careful not to break up the crab meat too much.
  2. In a separate small bowl, whisk together 1 large egg, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce until smooth.
  3. Finely chop 1 small shallot and 2 teaspoons fresh parsley. Add these to the crab mixture along with 1/2 teaspoon paprika, salt, and freshly ground black pepper to taste.
  4. Pour the wet mixture into the crab mixture gently. Fold everything together just until combined, avoiding overmixing.
  5. Using a tablespoon or small cookie scoop, form the mixture into 1 1/2-inch round patties, making about 20 mini bites.
  6. Place the formed crab cakes on a baking sheet and refrigerate for at least 15 minutes to help them hold together during frying.
  7. While the crab cakes chill, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, salt, pepper, and optional cayenne pepper to make the lemon aioli. Chill until ready to serve.
  8. Heat 2 tablespoons olive or vegetable oil in a skillet over medium heat. Add crab cakes in batches, cooking for about 3-4 minutes per side until golden brown and crispy. Internal temperature should reach 145°F (63°C).
  9. Transfer cooked crab cakes to a paper towel-lined plate or cooling rack to drain excess oil. Serve warm with a generous dollop of tangy lemon aioli.

Notes

Chill crab cakes before frying to help them hold together. Use medium heat to avoid burning. Use a slotted spoon to flip gently. Keep cooked crab cakes warm in a low oven if needed. For gluten-free, substitute panko with almond flour or gluten-free breadcrumbs. Lemon aioli can be made ahead and stored up to a week in the fridge. Reheat crab cakes gently in a skillet or toaster oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: crab cakes, mini crab cakes, appetizer, seafood, lemon aioli, easy crab cakes, party food, finger food

Find it online: https://blixfood.com/crispy-mini-crab-cakes-bites-recipe-easy-homemade-appetizer-with-tangy-lemon-aioli/