Mini Crab Cakes w/ Lemon Aioli
"Crab cakes always give me that coastal fine-dining feel, but they don’t have to be complicated. These minis are perfect for kicking off a meal—bite-sized, golden, and packed with flavor. I like them because they bring a little bit of luxury to the table without being over the top."
Ingredients
- For the Crab Cakes
- For the Lemon Aioli
Directions
- In a large bowl, gently fold together 1 pound of lump crab meat, 1/2 cup of panko breadcrumbs, 1/4 cup of mayonnaise, 1 lightly beaten egg, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 2 tablespoons of chopped parsley, 1/2 teaspoon of Old Bay seasoning, and 1/4 teaspoon of cayenne pepper until just combined.
- Shape the mixture into small, bite-sized patties, about 2 tablespoons each, and set them on a tray. Chill in the refrigerator for 15 minutes so they hold their shape.
- While the crab cakes are chilling, whisk together 1/2 cup of mayonnaise, 1 minced garlic clove, 2 teaspoons of fresh lemon juice, 1 teaspoon of lemon zest, and a pinch of salt and pepper in a small bowl. Chill until ready to serve.
- Heat 2 tablespoons of unsalted butter with 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, place the crab cakes in batches and cook for about 3–4 minutes per side until golden brown and crisp.
- Transfer to a paper towel–lined plate to drain excess oil.
Chef Moe’s Tip
"Don’t overmix the crab mixture—keep it just combined so you don’t break up those beautiful lumps of crab. Chilling the cakes before frying helps them stay together in the pan, so don’t skip that step. If you really want to elevate the flavor, swap the panko for crushed butter crackers, it’ll give the cakes a richer bite and a little extra crunch."
