Description
Mini crab cakes with lemon aioli are a delightful seafood treat that brings a taste of the ocean to your table. These golden, crispy bites are filled with tender lump crab meat and served with a bright, zesty lemon aioli that elevates their flavor. Perfect for entertaining or enjoying a cozy night in, these mini crab cakes are sure to impress your guests and keep them coming back for more.
Ingredients
Scale
- 1 pound lump crab meat
- 1 cup plain or panko breadcrumbs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Zest of 1 lemon
- 1 teaspoon garlic powder
- 2 green onions, finely chopped
- 1/2 cup mayonnaise (for Lemon Aioli)
- Juice of 1 lemon (for Lemon Aioli)
- 2 garlic cloves, minced (for Lemon Aioli)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, gently mix crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon zest, garlic powder, and green onions until just combined.
- Form the mixture into small patties (about 2 inches wide) and place them on the prepared baking sheet.
- Drizzle olive oil over each cake for a crispy finish and bake for about 20 minutes or until golden brown.
- While baking, whisk together mayonnaise, lemon juice, and minced garlic for the aioli.
- Serve mini crab cakes warm with a drizzle or dollop of lemon aioli.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 crab cake (45g)
- Calories: 120
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 40mg