These Mini Crab and Corn Cakes with Aioli are the perfect blend of sweet, savory, and crispy. They feature lump crab meat, sweet corn, and fresh herbs, all lightly pan-fried to golden perfection. Served with a creamy aioli and a squeeze of fresh lemon, these crab cakes make for an elegant appetizer or a light meal.
Makes 12 Mini Cakes
For the Crab and Corn Cakes
8 oz lump crab meat
½ cup fresh or frozen corn kernels
¼ cup panko breadcrumbs
1 egg, lightly beaten
1 tbsp mayonnaise
1 tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp Old Bay seasoning
1 tbsp fresh parsley, chopped
1 green onion, finely sliced
1 tbsp fresh lemon juice
1 tbsp butter (for frying)
1 tbsp olive oil (for frying)
For the Aioli
½ cup mayonnaise
1 clove garlic, minced
1 tsp lemon juice
½ tsp Dijon mustard
¼ tsp smoked paprika
For Garnish & Serving
Lemon wedges
Fresh parsley
Prepare the Aioli
1
- In a small bowl, whisk together mayonnaise, garlic, lemon juice, Dijon mustard, and smoked paprika.
- Refrigerate for at least 10 minutes to let the flavors meld.
Make the Crab and Corn Cake Mixture
2
- In a large bowl, gently mix crab meat, corn, breadcrumbs, egg, mayo, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onion, and lemon juice.
- Form the mixture into 12 small patties, about 1½ inches wide.
- Place the patties on a plate and refrigerate for 15-20 minutes to help them firm up.
Cook the Crab Cakes
3
- Heat butter and olive oil in a large skillet over medium heat.
- Add the crab cakes and cook for about 3-4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to remove excess oil.
Serve and Enjoy!
4
- Drizzle or serve aioli on the side for dipping.
- Garnish with fresh parsley and lemon wedges.
- Serve warm for the best texture and flavor.
Pro Tips
5
- For extra crispiness, coat the crab cakes in extra panko breadcrumbs before frying.
- If the mixture is too wet, add a little more breadcrumbs to help bind.
- These pair beautifully with a crisp white wine or a citrusy cocktail.
CategoryAppetizers, Bites/Snacks, Fish, Seafood
Ingredients
Makes 12 Mini Cakes
For the Crab and Corn Cakes
8 oz lump crab meat
½ cup fresh or frozen corn kernels
¼ cup panko breadcrumbs
1 egg, lightly beaten
1 tbsp mayonnaise
1 tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp Old Bay seasoning
1 tbsp fresh parsley, chopped
1 green onion, finely sliced
1 tbsp fresh lemon juice
1 tbsp butter (for frying)
1 tbsp olive oil (for frying)
For the Aioli
½ cup mayonnaise
1 clove garlic, minced
1 tsp lemon juice
½ tsp Dijon mustard
¼ tsp smoked paprika
For Garnish & Serving
Lemon wedges
Fresh parsley
Directions
Prepare the Aioli
1
- In a small bowl, whisk together mayonnaise, garlic, lemon juice, Dijon mustard, and smoked paprika.
- Refrigerate for at least 10 minutes to let the flavors meld.
Make the Crab and Corn Cake Mixture
2
- In a large bowl, gently mix crab meat, corn, breadcrumbs, egg, mayo, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onion, and lemon juice.
- Form the mixture into 12 small patties, about 1½ inches wide.
- Place the patties on a plate and refrigerate for 15-20 minutes to help them firm up.
Cook the Crab Cakes
3
- Heat butter and olive oil in a large skillet over medium heat.
- Add the crab cakes and cook for about 3-4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to remove excess oil.
Serve and Enjoy!
4
- Drizzle or serve aioli on the side for dipping.
- Garnish with fresh parsley and lemon wedges.
- Serve warm for the best texture and flavor.
Pro Tips
5
- For extra crispiness, coat the crab cakes in extra panko breadcrumbs before frying.
- If the mixture is too wet, add a little more breadcrumbs to help bind.
- These pair beautifully with a crisp white wine or a citrusy cocktail.
Notes
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