Description
Delicious mini crab cakes paired with a zesty lemon-dill aioli, perfect for any gathering.
Ingredients
Scale
- 1 pound lump crab meat
- 1 cup plain breadcrumbs or panko
- 1 large egg
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice and zest
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Oil for frying
Instructions
- Prep Your Ingredients: Pick through the crab meat to remove shells and set aside in a large mixing bowl.
- Combine Ingredients: Add breadcrumbs, egg, mayonnaise, Dijon mustard, minced garlic, lemon juice, zest, dill, salt, and pepper to the bowl. Gently fold together.
- Shape the Cakes: Form small patties about 1.5 inches in diameter.
- Chill the Patties: Refrigerate the formed crab cakes for at least 30 minutes.
- Cook to Perfection: Heat oil in a skillet over medium heat and sauté the crab cakes for 3-4 minutes on each side until golden brown.
- Make the Lemon-Dill Aioli: Mix mayonnaise, lemon juice, minced garlic, and chopped dill in a bowl until well combined.
- Serve and Enjoy: Plate the crab cakes with the aioli and enjoy!
Notes
Chilling the cakes is essential to keep them intact while cooking. Serve with lemon wedges for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 50mg
Keywords: crab cakes, seafood, aioli, summer recipes, appetizers, easy recipes, family recipe