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This post is all about Mini Crab Cakes with Lemon Aioli Recipe.
These mini crab cakes are a delightful appetizer perfect for gatherings or as a tasty snack. Made with fresh crab meat, breadcrumbs and a hint of seasoning. They are crispy on the outside and tender on the inside.
Served with a zesty lemon aioli this recipe is straightforward and ideal for seafood lovers looking to impress their guests.
Overview of Mini Crab Cakes
Mini crab cakes are a delightful choice for any gathering, serving as an ideal appetizer or snack.
They are made with fresh crab meat, breadcrumbs, and a blend of seasonings that create a perfect balance of flavors.
These bite-sized treats are crispy on the outside while maintaining a tender and juicy interior, making them a crowd-pleaser.
Preparation Time and Serving Suggestions
Preparing these mini crab cakes is a quick process, taking about 30 minutes from start to finish.
This recipe yields approximately 12 mini cakes, making it suitable for sharing at parties or family events.
They can be served warm on a platter, garnished with fresh parsley for an appealing presentation.
Crafting the Perfect Lemon Aioli
The zesty lemon aioli complements the crab cakes beautifully, adding a bright and tangy flavor.
This simple sauce is made by whisking together mayonnaise, lemon juice, lemon zest, and minced garlic, resulting in a creamy dip that enhances the overall taste of the dish.
A sprinkle of salt and pepper can be added to taste, ensuring the aioli is perfectly seasoned.
Cooking Techniques for Crispy Crab Cakes
To achieve the desired crispy texture, frying the crab cakes in oil is essential.
Heat oil in a skillet over medium heat and fry the cakes in batches, allowing them to develop a golden-brown crust on each side.
After frying, draining the cakes on paper towels helps remove excess oil, keeping them light and enjoyable.
The Perfect Setting for Serving
Presenting mini crab cakes on a rustic wooden table enhances the inviting atmosphere of a seafood feast.
The natural wood complements the golden-brown color of the crab cakes, making for an appealing display.
Pairing the platter with a small bowl of lemon aioli creates a visually pleasing and functional arrangement for guests to enjoy.
Nutrition Information
Each mini crab cake contains approximately 150 calories, making them a relatively light option for an appetizer.
With 10 grams of fat and 8 grams of protein, they provide a satisfying bite without being overly heavy.
This nutritional profile makes them a great choice for those looking to indulge in seafood without compromising on health.
Delicious Mini Crab Cakes with Zesty Lemon Aioli
These mini crab cakes are packed with flavor and can be prepared in about 30 minutes. The recipe yields approximately 12 mini cakes, making it perfect for sharing at parties or family gatherings.
Ingredients
- 1 pound fresh crab meat, picked over for shells
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Oil for frying
- For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the Crab Mixture: In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and parsley. Mix gently until just combined.
- Form the Cakes: Shape the mixture into small patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
- Fry the Crab Cakes: Heat oil in a skillet over medium heat. Fry the crab cakes in batches for about 3-4 minutes on each side, or until golden brown. Remove and drain on paper towels.
- Make the Lemon Aioli: In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced garlic, and season with salt and pepper to taste.
- Serve: Arrange the mini crab cakes on a platter and serve warm with the lemon aioli on the side.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 12 mini crab cakes
- Calories: 150kcal
- Fat: 10g
- Protein: 8g
- Carbohydrates: 6g
