Mini Crab Cakes with Lemon Aioli

Introduction

Mini Crab Cakes with Lemon Aioli are a delightful appetizer that combines sweet, tender crab meat with lightly seasoned, golden-brown cakes, perfectly complemented by a zesty lemon aioli. These bite-sized treats are elegant enough for dinner parties, yet simple enough for casual gatherings.

The combination of crispy exterior and moist, flavorful interior makes each bite irresistible. The lemon aioli adds a fresh, tangy creaminess that elevates the crab cakes and balances the richness of the seafood.

This recipe showcases the natural sweetness of crab while offering a visually appealing and easy-to-serve appetizer that’s perfect for entertaining or special occasions.

Why I Love This Recipe

I love this recipe because it’s a perfect blend of flavors, textures, and presentation. Each mini crab cake is crispy on the outside and tender on the inside, with the natural sweetness of fresh crab shining through. The lemon aioli adds a bright, zesty creaminess that complements the seafood perfectly, making every bite irresistible.

What makes it extra special is its elegance and versatility. These bite-sized appetizers are ideal for parties, brunches, or holiday gatherings, yet easy enough to make for a casual snack. They’re impressive, flavorful, and satisfy both seafood lovers and those trying crab cakes for the first time.

It’s a recipe that showcases fresh ingredients, simple preparation, and a touch of gourmet flair, making it one of my favorite go-to appetizers whenever I want to wow my guests.

Why This is a Must-Try Dish

These mini crab cakes are a must-try because they deliver restaurant-quality flavor in bite-sized perfection. Each cake is crispy, golden, and packed with sweet, tender crab, while the lemon aioli adds a refreshing, tangy creaminess that elevates the dish to gourmet status.

They are perfectly versatile, working as an elegant appetizer for dinner parties, a light snack for brunch, or a crowd-pleasing starter at holiday gatherings. Their small size makes them easy to serve and enjoy, while still impressing guests with flavor and presentation.

The recipe is also quick and approachable, allowing home cooks to create a sophisticated dish without hours of prep. By making the aioli from scratch, you can control the flavor, freshness, and tang, giving the crab cakes a unique and irresistible taste that store-bought versions can’t match.

Preparation and Serving Info

• Preparation Time: 20 minutes
• Cooking Time: 10–12 minutes
• Total Time: 30–32 minutes
• Servings: 12 mini crab cakes
• Calories: ~180 kcal per mini cake (including aioli)

Cuisine, Course & Cooking Method

• Cuisine: American / Seafood
• Course: Appetizer / Starter
• Cooking Method: Pan-frying

Ingredients

For the Crab Cakes:

• 1 lb (450 g) lump crab meat, picked over for shells
• ¼ cup mayonnaise
• 1 large egg, beaten
• ½ cup panko breadcrumbs (plus extra for coating)
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2–3 tbsp vegetable oil for frying

For the Lemon Aioli:

• ½ cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 small garlic clove, minced
• Salt and pepper to taste

Directions

Step 1: Make the Lemon Aioli

1. In a small bowl, combine mayonnaise, lemon juice, lemon zest, and minced garlic.
2. Season with salt and pepper.
3. Refrigerate until ready to serve.

Step 2: Prepare the Crab Cake Mixture

1. In a medium bowl, combine crab meat, mayonnaise, beaten egg, panko breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper.
2. Gently mix to combine without breaking up the crab too much.

Step 3: Form Mini Crab Cakes

1. Shape the mixture into small, bite-sized patties (about 2 inches in diameter).
2. Lightly coat each patty with additional panko breadcrumbs.

Step 4: Cook the Crab Cakes

1. Heat oil in a skillet over medium heat.
2. Fry crab cakes for 3–4 minutes per side, until golden brown and cooked through.
3. Transfer to a paper towel-lined plate to drain excess oil.

How to Serve

• Serve warm with a dollop of lemon aioli on the side or drizzled on top.
• Garnish with lemon wedges and parsley for a bright presentation.
• Perfect as a party appetizer, brunch starter, or elegant snack.

Tips & Variations

• Baking option: Bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
• Spicy version: Add a pinch of cayenne pepper to the crab cake mixture.
• Extra herbs: Dill or chives can be added for additional flavor.
• Make ahead: Form patties and refrigerate for up to 2 hours before cooking.

Freezing & Storage

• Cooked crab cakes: Refrigerate for up to 2 days in an airtight container.
• Uncooked patties: Freeze on a tray, then transfer to a freezer bag for up to 1 month. Thaw before cooking.
• Lemon aioli: Refrigerate for up to 3 days.

Special Equipment Needed

• Mixing bowls
• Skillet or nonstick pan
• Spatula for flipping
• Plates or tray for assembling and resting crab cakes
• Small bowl for aioli

Conclusion

Mini Crab Cakes with Lemon Aioli are a delicious, elegant, and easy-to-make appetizer. The tender, sweet crab combined with crispy golden crust and zesty aioli creates a dish that looks gourmet and tastes incredible. Perfect for entertaining or special occasions, these mini crab cakes are sure to impress guests and delight your taste buds.

Print Recipe

Mini Crab Cakes with Lemon Aioli

Author: Emily Clark Courses: Appetizer & Snacks

Difficulty: Beginner Prep Time 20 mins Cook Time 12 mins Total Time 32 mins

Servings: 12 Calories: 180 kcal

Description

Mini Crab Cakes with Lemon Aioli are a delightful appetizer that combines sweet, tender crab meat with lightly seasoned, golden-brown cakes, perfectly complemented by a zesty lemon aioli. These bite-sized treats are elegant enough for dinner parties, yet simple enough for casual gatherings.

Ingredients

Scale

1/2x 1x 2x 3x

For the Crab Cakes:

• 1 lb (450 g)
• ¼ cup mayonnaise
• 1 large egg, beaten

• ½ cup panko breadcrumbs (plus extra for coating)
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning

• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp 2–3 vegetable oil for frying

For the Lemon Aioli:

• ½ cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions

1. Step 1: Make the Lemon Aioli : In a small bowl, combine mayonnaise, lemon juice, lemon zest, and minced garlic. Season with salt and pepper. Refrigerate until ready to serve.
2. Step 2: Prepare the Crab Cake Mixture : In a medium bowl, combine crab meat, mayonnaise, beaten egg, panko breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, salt, and pepper. Gently mix to combine without breaking up the crab too much.
3. Step 3: Form Mini Crab Cakes : Shape the mixture into small, bite-sized patties (about 2 inches in diameter). Lightly coat each patty with additional panko breadcrumbs.
4. Step 4: Cook the Crab Cakes : Heat oil in a skillet over medium heat. Fry crab cakes for 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Note

These Mini Crab Cakes with Lemon Aioli are a perfect bite-sized appetizer—crispy, flavorful, and elevated with a tangy aioli. Ideal for parties, brunches, or elegant dinners.

Keywords: Mini Crab Cakes with Lemon Aioli