Mini Crab Cakes with Lemon Aioli
These bite-sized mini crab cakes deliver restaurant-quality flavor in perfect two-bite portions. Fresh lump crabmeat gets gently bound with minimal filler, then pan-fried until golden and crispy. The tangy lemon aioli adds the perfect creamy contrast that’ll have your guests coming back for seconds.
Why Mini Crab Cakes Pack Maximum Flavor Impact
The smaller size means you get more crispy exterior per bite – and that’s where all the magic happens! Each little cake develops a beautiful golden crust while keeping the crabmeat inside tender and sweet. Trust me, the ratio of crispy-to-creamy is absolutely perfect in mini form. Plus, less filler means you taste way more of that sweet, delicate crab flavor in every single bite.
Smart Make-Ahead Strategy for Stress-Free Entertaining
Here’s the secret to easy entertaining – you can shape these mini crab cakes up to 4 hours ahead and keep them chilled. The mixture actually firms up beautifully in the fridge, making them easier to handle when cooking time comes. You’ll love having everything ready to go! Just pop them in the pan 10 minutes before your guests arrive for hot, fresh appetizers.
Perfect Mini Crab Cake Presentation Ideas
Arrange these golden beauties on a white platter with small spoons of lemon aioli alongside each cake. The contrast looks absolutely stunning! Try garnishing with fresh microgreens or tiny lemon wedges for that restaurant-style finish. You can even serve them on individual appetizer spoons for an elegant cocktail party look that’ll seriously impress your guests.
Chef’s Helpful Tips
- Use Phillips Seafood or Whole Foods 365 brand lump crabmeat – both have excellent texture with minimal shell pieces. Avoid the cheaper claw meat which gets stringy and doesn’t hold together as well in small patties.
- Keep your oil temperature at exactly 325°F using an instant-read thermometer. Too hot and the outside burns before the inside heats through; too cool and they’ll absorb oil and get greasy instead of crispy.
Frequently Asked Questions
Can I substitute imitation crab for real crabmeat?
Yes, but use high-quality imitation crab and squeeze out excess moisture first. You’ll need about 12 ounces since it’s denser than lump crabmeat. The flavor won’t be quite as sweet, but it’s a budget-friendly option.
How long can I store leftover crab cakes?
Cooked crab cakes keep in the refrigerator for 2 days maximum. Store them in an airtight container and reheat in a 350°F oven for 5-7 minutes until heated through and crispy again.
What’s the best way to reheat frozen crab cakes?
Freeze uncooked shaped patties on a baking sheet, then transfer to freezer bags for up to 2 months. Cook directly from frozen, adding 2-3 extra minutes per side to the cooking time.
Can I bake these instead of pan-frying?
Absolutely! Brush with melted butter and bake at 425°F for 12-15 minutes, flipping once halfway through. They won’t be quite as crispy but still delicious and lighter in calories.
Mini Crab Cakes with Lemon Aioli
Ingredients
Main
Cooking
Lemon Aioli
Equipment Needed
- Large mixing bowl
- Small bowl for aioli
- Large non-stick skillet
- Small cookie scoop or spoon
- Plate lined with paper towels
Instructions
- Make the Lemon Aioli: Whisk together mayonnaise, lemon juice, lemon zest, minced garlic, and salt in a small bowl until smooth. Refrigerate while preparing crab cakes.
- Mix Crab Cake Base: Gently combine crabmeat, panko, beaten egg, mayonnaise, chives, Dijon mustard, Old Bay, salt, and pepper in a large bowl. Mix just until ingredients hold together without breaking up crab chunks.
- Shape Mini Crab Cakes: Using a small cookie scoop or spoon, portion mixture into 18 small mounds. Gently shape each into a 1.5-inch patty with your hands, being careful not to compress too tightly.
- Pan-Fry Until Golden: Heat vegetable oil in a large non-stick skillet over medium heat until shimmering. Cook 6-8 crab cakes at a time for 3-4 minutes per side until golden brown and heated through.
- Serve Hot with Aioli: Transfer cooked crab cakes to paper towel-lined plate to drain briefly. Serve immediately while hot with dollops of chilled lemon aioli on the side.
Nutrition Facts
Per Serving (3 mini crab cakes with aioli)
