Mini Crab Cakes with Lemon-Garlic Aioli

Mini Crab Cakes with Lemon-Garlic Aioli
DifficultyBeginner
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These golden, bite-sized crab cakes are packed with sweet lump crab meat, a touch of lemon, and fresh herbs. Served with a zesty lemon-garlic aioli, they offer the perfect combination of delicate texture and bold flavor. Ideal for passing around at gatherings or plating as part of a seafood spread.

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Yields20 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
~20 mini crab cakes
For the Crab Cakes
 1 lb lump crab meat, picked over for shells
 ½ cup panko breadcrumbs
 ¼ cup mayonnaise
 1 large egg, lightly beaten
 1 tbsp Dijon mustard
 1 tbsp lemon juice
 1 tsp lemon zest
 2 tbsp fresh parsley, finely chopped
 1 tsp Old Bay seasoning (or other seafood seasoning)
 ¼ tsp salt
 ¼ tsp black pepper
 2 tbsp unsalted butter, for pan-frying
 2 tbsp neutral oil (e.g., canola or vegetable)
For the Lemon-Garlic Aioli
 ½ cup mayonnaise
 1 clove garlic, finely grated or minced
 1 ½ tsp lemon juice
 1 tsp lemon zest
 Pinch of salt and black pepper
Make the Aioli
1

  1. In a small bowl, whisk together mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper.

  2. Cover and refrigerate until ready to serve (at least 15 minutes for flavors to meld).

Prepare the Crab Cake Mixture
2

  1. In a large bowl, gently combine crab meat, panko, mayonnaise, egg, Dijon mustard, lemon juice, lemon zest, parsley, Old Bay, salt, and pepper.

  2. Mix lightly—avoid breaking up the crab meat too much.

Shape the Mini Crab Cakes
3

  1. Using your hands or a tablespoon, scoop and shape mixture into small patties about 1½ inches wide and ½ inch thick.

  2. Place on a plate or tray. Chill for 10–15 minutes in the fridge to help them hold together while cooking.

Cook the Crab Cakes
4

  1. Heat butter and oil in a skillet over medium heat until shimmering.

  2. Cook crab cakes in batches, 2–3 minutes per side, until golden brown.

  3. Transfer to a paper towel-lined plate to drain excess oil.

Serve
5

  • Arrange crab cakes on a platter with a small bowl of aioli in the center.

  • Garnish with extra parsley or lemon wedges.

Tips & Variations
6

  • For extra crispness: Lightly dredge patties in panko before cooking.

  • Baking option: Brush with oil and bake at 400°F (200°C) for 10–12 minutes, flipping halfway.

  • Make ahead: Shape and chill patties up to 24 hours before cooking, or freeze uncooked patties for up to 1 month.

  • Spicy version: Add a pinch of cayenne pepper to the crab mixture and aioli.

Suggested Pairings
7

  • Drink: Sparkling wine, Sauvignon Blanc, or a crisp lager

  • Other bites: Oysters on the half shell, shrimp cocktail, smoked salmon blinis

Ingredients

~20 mini crab cakes
For the Crab Cakes
 1 lb lump crab meat, picked over for shells
 ½ cup panko breadcrumbs
 ¼ cup mayonnaise
 1 large egg, lightly beaten
 1 tbsp Dijon mustard
 1 tbsp lemon juice
 1 tsp lemon zest
 2 tbsp fresh parsley, finely chopped
 1 tsp Old Bay seasoning (or other seafood seasoning)
 ¼ tsp salt
 ¼ tsp black pepper
 2 tbsp unsalted butter, for pan-frying
 2 tbsp neutral oil (e.g., canola or vegetable)
For the Lemon-Garlic Aioli
 ½ cup mayonnaise
 1 clove garlic, finely grated or minced
 1 ½ tsp lemon juice
 1 tsp lemon zest
 Pinch of salt and black pepper
Mini Crab Cakes with Lemon-Garlic Aioli
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