Golden mini crab cakes made with fresh crab meat and served with a bright lemon aioli. This elegant seafood appetizer is perfect for Valentine’s Day, dinner parties, or festive occasions.
In a small bowl, combine mayonnaise, garlic, lemon juice, lemon zest, and salt.
Mix until smooth. Cover and refrigerate to let flavors develop.
In a large bowl, whisk egg, mayonnaise, Dijon mustard, lemon juice, parsley, and chives.
Gently fold in crab meat and breadcrumbs. Season lightly with salt and pepper.
Be careful not to overmix — keep the crab pieces intact.
Form the mixture into small patties, about 5–6 cm (2 inches) wide.
Place on a tray and refrigerate for 15 minutes to firm up.
Heat a skillet over medium heat with olive oil or butter.
Cook crab cakes for 3–4 minutes per side, until golden brown and heated through.
Transfer to paper towels to drain briefly.
Serve warm with lemon aioli on the side or a dollop on top.
Garnish with microgreens, parsley, or lemon wedges.
Wine
Sauvignon Blanc
Chardonnay (lightly oaked)
Champagne or Prosecco
Cocktails
Classic Martini
French 75
Lemon Spritz
Sides
Light arugula salad
Cucumber ribbons with vinaigrette
Use high-quality crab meat for best flavor
Panko breadcrumbs keep the texture light
Chilling helps crab cakes hold their shape
Add a pinch of cayenne for gentle heat
Perfect as a Valentine’s starter or elegant party bite
4 servings