Description
Mini Crab Cakes with Lemon Aioli are a delicious appetizer made with fresh crab meat and a zesty dipping sauce.
Ingredients
Scale
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Oil for frying
Instructions
- In a bowl, combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, and green onions.
- Season with salt and pepper.
- Form the mixture into small patties.
- Heat oil in a pan over medium heat.
- Fry the crab cakes until golden brown on both sides, about 3-4 minutes per side.
- In a separate bowl, mix mayonnaise with lemon juice for aioli.
- Serve the crab cakes warm with lemon aioli on the side.
Notes
- Use fresh crab meat for best flavor.
- Chill the mixture for 30 minutes before forming patties for easier handling.
- Serve with lemon wedges for extra zest.
Nutrition
- Serving Size: 2 crab cakes
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Mini Crab Cakes, Lemon Aioli, Appetizer, Seafood