Mini Crab Cakes with Lemon Aioli

Name: Mini Crab Cakes with Lemon Aioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound fresh crab meat, picked over for shells; 1/2 cup breadcrumbs; 1/4 cup mayonnaise; 1 large egg, beaten; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 tablespoon finely chopped fresh parsley; 1/2 teaspoon Old Bay seasoning; Salt and pepper to taste; Oil for frying; 1/2 cup mayonnaise; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 garlic clove, minced; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely adore these Mini Crab Cakes with Lemon Aioli! They are perfect little bites packed with flavor and ideal for entertaining. When I first made them, I was surprised by how easy it was to create such a gourmet dish at home. The combination of fresh crab meat with a zesty aioli elevates this appetizer from ordinary to extraordinary. Plus, they cook up quickly, making them a go-to recipe for last-minute gatherings or cozy dinners at home. Trust me, you'll want to keep this on repeat!

Created by

Natalie Briggs

Last updated on 2026-01-10T01:03:58.654Z

When I first cooked these Mini Crab Cakes, I was amazed at how quickly they came together. The key is to use fresh crab meat, as it brings out that sweet flavor we all love. I remember the first time I made the lemon aioli; I was thrilled at how the citrus added brightness to the dish. It turned out to be a winning combination!

I've tried various methods to prepare crab cakes, but this version is by far my favorite. Assembling the cakes is simple, and I find chilling them before cooking helps them hold their shape beautifully. Cooking them in a hot skillet ensures a perfect crispy exterior that contrasts with the tender inside. You have to try this!

        Why You Will Love This Recipe
        Crispy exterior with a tender interior bursting with crab flavor
Lemon aioli adds a refreshing zest that's simply irresistible
Quick and easy to prepare, perfect for any occasion

      

Crafting the Perfect Crab Cake

To achieve the ideal texture for your mini crab cakes, it's essential to handle the crab meat with care. The less you break it apart, the chunkier the result will be. Aim for a mixture that holds together but also retains those beautiful crab shreds. When combining ingredients, gentle folding is key—give it a few good turns until just blended, ensuring not to overwork the delicate meat.

If you're worried about the binding, the egg and mayonnaise in your mixture play crucial roles. They provide moisture and help hold everything together but must be balanced. If you notice your mix is too wet, adding a bit more breadcrumbs can help firm it up. Just remember, too many breadcrumbs can make them dry, so add gradually.

Frying Tips for Crispy Perfection

Frying is where your mini crab cakes transform into golden, crunchy bites. Heat your skillet over medium heat—an important detail to prevent burning. If the oil is too hot, you risk a burned exterior and raw interior. A good test is to drop a small piece of the mixture into the pan; if it sizzles gently, you’re ready to go. Look for a golden-brown color after about 3-4 minutes before flipping.

While it's tempting to overcrowd the pan for efficiency, this can lower the oil temperature, leading to gummy cakes. Fry in batches if necessary, giving each cake sufficient space to develop that crispy exterior. After cooking, placing them on paper towels allows excess oil to drain away, ensuring a light and enjoyable texture.

Ingredients

For the Crab Cakes

1 pound fresh crab meat, picked over for shells
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped fresh parsley
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
Oil for frying

For the Lemon Aioli

1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
Salt and pepper to taste

Instructions

Cooking Directions

Prepare the Crab Cakes

In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, and season with salt and pepper. Gently fold the ingredients together being careful not to break up the crab meat too much.

Form the Cakes

Shape the mixture into small patties, about 2 inches in diameter. Place them on a parchment-lined baking sheet and refrigerate for at least 15 minutes to firm them up.

Make the Lemon Aioli

In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, garlic, and season with salt and pepper. Adjust to taste and set aside.

Cook the Crab Cakes

In a skillet, heat oil over medium heat. Once hot, carefully add crab cakes to the pan. Cook for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

Serve and Enjoy!

Pro Tips

For an extra kick, add some diced jalapeños to the crab mixture. Be sure not to overcrowd the pan when frying to get that perfect golden crust.

Serving Suggestions

These mini crab cakes work wonderfully as an appetizer, but feel free to elevate them by serving atop a fresh green salad or alongside roasted vegetables for a complete meal. Pair with a chilled white wine or a light beer to enhance the festive atmosphere.

For larger gatherings, consider creating a crab cake slider by placing a crab cake on a soft bun, topped with a spoonful of lemon aioli and a crisp piece of lettuce. This twist can provide a fun and filling option for guests looking for something heartier.

Make-Ahead and Storage

If you're preparing for an event, you can make the crab cakes a day ahead. Form them and store them in the refrigerator, covered, until you're ready to fry. This not only saves time but also allows the flavors to meld, making them even tastier.

Leftover crab cakes can be stored in the refrigerator for up to three days. Reheat them in a skillet over medium-low heat to preserve their crispiness—about 2-3 minutes per side should do the trick. Avoid microwaving them, as this can make them soggy.

Questions About Recipes

→ Can I use canned crab meat?

Yes, but fresh crab meat provides the best flavor and texture.

→ How do I store leftovers?

Place them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet before serving.

→ Can I freeze these crab cakes?

Yes, you can freeze uncooked crab cakes. Just be sure to layer them with parchment paper to prevent sticking.

→ What can I serve with the crab cakes?

They pair wonderfully with a side salad, roasted vegetables, or even on a slider bun for a delightful twist.