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.
In a small bowl, whisk together mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper.
Cover and refrigerate until ready to serve (at least 15 minutes for flavors to meld).
In a large bowl, gently combine crab meat, panko, mayonnaise, egg, Dijon mustard, lemon juice, lemon zest, parsley, Old Bay, salt, and pepper.
Mix lightly—avoid breaking up the crab meat too much.
Using your hands or a tablespoon, scoop and shape mixture into small patties about 1½ inches wide and ½ inch thick.
Place on a plate or tray. Chill for 10–15 minutes in the fridge to help them hold together while cooking.
Heat butter and oil in a skillet over medium heat until shimmering.
Cook crab cakes in batches, 2–3 minutes per side, until golden brown.
Transfer to a paper towel-lined plate to drain excess oil.
Arrange crab cakes on a platter with a small bowl of aioli in the center.
Garnish with extra parsley or lemon wedges.
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.
Drink: Sparkling wine, Sauvignon Blanc, or a crisp lager
Other bites: Oysters on the half shell, shrimp cocktail, smoked salmon blinis
20 servings