Mini Crab Cakes with Lemon Aioli

Mini Crab Cakes with Lemon Aioli are a delightful appetizer that’s perfect for parties, brunch, or a special dinner. These bite-sized seafood treats feature tender, flaky crab meat combined with aromatic herbs, a hint of spice, and a crispy golden crust. Topped with a bright and creamy lemon aioli, they deliver a perfect balance of rich, savory crab flavor and zesty freshness.

These crab cakes are impressive yet surprisingly easy to make at home. They’re crispy on the outside, tender and flavorful on the inside, and always vanish quickly from the plate.

Why I Love This Recipe

I love this recipe because it captures the essence of coastal cuisine — the natural sweetness of crab, enhanced by herbs, a touch of seasoning, and a delicate crunch. Paired with lemon aioli, the flavors pop, making every bite irresistible.

It’s also versatile and approachable: you can make mini versions for appetizers or larger ones for a main course. The combination of textures — crisp, creamy, and flaky — makes it one of my all-time favorite seafood dishes.

Why It’s a Must-Try Dish

• Bite-sized and perfect for entertaining.
• Full of flavor without being heavy.
• Pairs beautifully with cocktails or wine.
• Can be prepared ahead of time and cooked just before serving.
• A restaurant-quality dish you can make at home.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 12 mini crab cakes
• Calories: ~180 kcal per crab cake

Cuisine & Course

• Cuisine: American / Seafood
• Course: Appetizer / Starter

Ingredients

For the Crab Cakes:

• 8 oz (225 g) lump crab meat, drained and picked over for shells
• ¼ cup mayonnaise
• 1 large egg, lightly beaten
• ¼ cup finely diced red bell pepper
• 2 tbsp finely chopped green onions
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ½ tsp Old Bay seasoning
• ¼ tsp black pepper
• ¼ cup breadcrumbs (plus extra for coating)
• 2 tbsp fresh parsley, chopped
• 2–3 tbsp vegetable oil (for frying)

For the Lemon Aioli:

• ½ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Simple Cooking Directions

1. Prepare the lemon aioli by combining all ingredients in a small bowl. Chill until serving.
2. Mix crab meat, mayonnaise, egg, bell pepper, green onions, mustard, Worcestershire sauce, Old Bay, black pepper, breadcrumbs, and parsley.
3. Form into 12 mini patties and coat lightly with extra breadcrumbs.
4. Heat oil in a skillet and fry crab cakes until golden brown, about 3–4 minutes per side.
5. Serve warm with lemon aioli for dipping.

Step-by-Step Recipe Preparation Method

Step 1: Prepare Lemon Aioli

• In a small bowl, whisk together mayonnaise, Dijon mustard, lemon zest, lemon juice, salt, and pepper.
• Cover and refrigerate until ready to serve.

Step 2: Prepare the Crab Cake Mixture

• In a medium bowl, combine:
  • Lump crab meat
  • Mayonnaise
  • Egg
  • Red bell pepper
  • Green onions
  • Dijon mustard
  • Worcestershire sauce
  • Old Bay seasoning
  • Black pepper
  • Breadcrumbs
  • Parsley
• Gently fold until just combined, being careful not to break up the crab meat too much.

Step 3: Form Mini Crab Cakes

• Divide the mixture into 12 equal portions.
• Shape each portion into a small, compact patty.
• Lightly coat each patty with additional breadcrumbs for a crispier exterior.

Step 4: Cook the Crab Cakes

• Heat vegetable oil in a large skillet over medium heat.
• Fry crab cakes for 3–4 minutes per side, until golden brown and cooked through.
• Transfer to a plate lined with paper towels to drain excess oil.

Step 5: Serve

• Arrange crab cakes on a serving platter.
• Serve warm with lemon aioli on the side for dipping.
• Garnish with lemon wedges and extra chopped parsley if desired.

How to Serve

• Perfect for appetizer platters at parties.
• Serve alongside a fresh green salad or crispy fries for a main dish.
• Pair with a crisp white wine, sparkling water, or light beer for an elegant touch.

Additional Recipe Tips

• Use lump crab meat for the best texture.
• Avoid overmixing — delicate crab meat should remain in chunks.
• Ensure the skillet is hot enough to create a crispy golden crust.
• Make the crab cakes slightly smaller if serving as hors d’oeuvres.
• The aioli can be made a day ahead for convenience.

Recipe Variations

1. Spicy Crab Cakes: Add ½ tsp cayenne pepper or chopped jalapeño.
2. Herb-Infused: Add chives, tarragon, or cilantro instead of parsley.
3. Baked Version: Bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
4. Mini Crab Sliders: Serve in small buns with aioli and arugula.
5. Asian-Inspired: Add ginger, garlic, and soy sauce to the mixture.

Freezing and Storage

• Refrigeration: Store cooked crab cakes in an airtight container for up to 2 days.
• Freezing (before cooking): Form patties and freeze on a tray until solid, then transfer to a freezer bag for up to 1 month. Cook directly from frozen, adding a few extra minutes to frying time.
• Do not freeze aioli, as texture may separate.

Special Equipment Needed

• Medium mixing bowl
• Small bowl for aioli
• Skillet or non-stick frying pan
• Spatula
• Plate lined with paper towels
• Measuring spoons

Frequently Asked Questions (FAQ)

Q1. Can I use canned crab meat?
Yes, but fresh or lump crab meat is recommended for the best texture. Drain well before using.

Q2. Can I bake instead of frying?
Yes, bake at 400°F (200°C) for 12–15 minutes, flipping halfway for even browning.

Q3. Can I make the crab cakes ahead of time?
Yes, assemble patties and refrigerate for up to 24 hours before frying.

Q4. Can I make this recipe gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers instead of regular breadcrumbs.

Q5. How do I prevent crab cakes from falling apart?
Gently fold ingredients, chill patties for 15–20 minutes before cooking, and handle carefully while flipping.

Conclusion

Mini Crab Cakes with Lemon Aioli are a perfect appetizer or light meal — crispy on the outside, tender and flavorful on the inside, with a bright and creamy lemon finish. They’re elegant, flavorful, and surprisingly easy to prepare at home.

This recipe is ideal for entertaining, brunches, or weeknight seafood dinners, delivering restaurant-quality taste with simple ingredients. Every bite is a little celebration of coastal flavors, making it a must-try for seafood lovers.