Mini Crab and Corn Cakes with Aioli

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

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

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

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!

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

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.

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Mini Crab and Corn Cakes with Aioli