Description
Delightful mini crab cakes paired with a zesty lemon-dill aioli, perfect for gatherings and family meals.
Ingredients
Scale
- 1 pound fresh lump crab meat
- ½ cup breadcrumbs (preferably panko)
- 2 beaten eggs
- 2 tablespoons Dijon mustard
- ¼ cup finely chopped scallions
- Fresh parsley, chopped
- Salt, to taste
- Pepper, to taste
- Old Bay seasoning, to taste
- ½ cup mayonnaise
- Juice of 1 lemon
- 1 tablespoon fresh dill
- Olive oil, for cooking
Instructions
- In a large bowl, combine lump crab meat, breadcrumbs, beaten eggs, Dijon mustard, scallions, and parsley. Season with salt, pepper, and Old Bay seasoning, then gently mix.
- Scoop about 2 tablespoons of the mixture and shape it into small patties.
- Place the cakes on a baking sheet lined with parchment paper, cover, and chill in the refrigerator for at least 30 minutes.
- In a small bowl, whisk together mayonnaise, lemon juice, fresh dill, and season with salt and pepper to taste.
- Heat a non-stick skillet over medium-high heat with a drizzle of olive oil. Cook crab cakes in batches for about 4 minutes per side until golden brown and crispy.
- Serve the mini crab cakes with the lemon-dill aioli for dipping, garnished with a sprig of fresh dill if desired.
Notes
Chill the crab cakes prior to cooking to help them hold their shape. Use high-quality crab meat for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 80mg
Keywords: crab cakes, seafood appetizer, lemon-dill aioli, summer recipes, finger food