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Miniature Crab Cakes with Lemon Aioli

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Miniature Crab Cakes with Lemon Aioli are the perfect bite-sized delight, bringing the flavors of the ocean to your table. Golden and crispy on the outside, these tender crab cakes are paired with a zesty lemon aioli that elevates every mouthful. Ideal for parties or casual gatherings, this recipe is sure to impress your guests while being simple enough for novice cooks to master.

Ingredients

Scale
  • 1 lb fresh lump crab meat
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • 1/4 cup mayonnaise
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp garlic powder
  • 2 tsp Old Bay seasoning
  • 1/4 cup chopped fresh parsley
  • 1/2 cup sour cream
  • Zest of 1 lemon
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. In a large bowl, mix crab meat, panko breadcrumbs, eggs, mayonnaise, garlic powder, Old Bay seasoning, lemon juice, and parsley until combined but not overmixed.
  2. Shape the mixture into small patties about two inches in diameter.
  3. Chill the patties on a parchment-lined baking sheet for at least 30 minutes.
  4. Heat olive oil in a skillet over medium heat and cook the crab cakes for about 3-4 minutes per side until golden brown.
  5. For the aioli, whisk together sour cream, lemon zest, Dijon mustard, salt, and pepper in a small bowl.
  6. Serve the crab cakes with the lemon aioli on the side.

Nutrition

Keywords: For added flavor, consider mixing in diced jalapeños or swapping breadcrumbs for crushed crackers. Store leftovers in an airtight container in the fridge for up to three days; reheat in a preheated oven at 350°F for crispiness.

Find it online: https://timeforkitchen.com/irresistible-miniature-crab-cakes-with-lemon-aioli-recipe/