Mini Crab Cakes with Lemon Aioli

Name: Mini Crab Cakes with Lemon Aioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb fresh crab meat; 1/2 cup breadcrumbs; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 egg, beaten; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; Oil for frying; 1/2 cup mayonnaise; 1 tablespoon lemon juice; 1 clove garlic, minced; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely love making mini crab cakes with lemon aioli for any gathering! The combination of fresh crab meat and zesty seasonings creates a delightful bite-sized treat. The tangy lemon aioli adds the perfect finishing touch, enhancing the flavors of the crab cake. Every time I serve these, I’m amazed at how quickly they disappear! It’s a fun and delicious recipe that I enjoy sharing with friends and family at summer barbecues and holiday parties.

Created by

Sabrina Holt

Last updated on 2026-01-07T12:34:18.628Z

When I first tried my hand at crab cakes, I was pleasantly surprised by how straightforward it was to combine flavors. I learned that using fresh crab makes a world of difference in taste. Cooking them on medium heat allows for a golden crust while keeping the inside moist and tender.

What really elevates these crab cakes is the lemon aioli. I experimented with varying amounts of lemon juice and garlic, settling on the perfect balance. It’s the ideal complement to the richness of the crab, and I always keep extra on hand for dipping vegetables too!

        Why You'll Love This Recipe
        Fresh crab meat delivers a succulent texture in every bite.
Zesty lemon aioli enhances the flavors, making each crab cake divine.
Perfect for appetizers at parties or a special family dinner.

      

Understanding Crab Meat

When selecting crab meat for these mini crab cakes, freshness is key. Opt for lump crab meat for its superior texture and flavor. It has large, tender pieces that retain their shape during cooking, providing a satisfying bite. If lump crab is unavailable, you can substitute with backfin crab meat, though it might be slightly less flaky. Avoid imitation crab as it lacks the rich, sweet flavor of real crab, which is essential for this recipe.

Another consideration is the source of the crab meat. Look for sustainably sourced crabs if possible, as this not only supports healthy marine ecosystems but also ensures quality. Fresh crab meat should be moist and not have a strong fishy odor; it should smell like the ocean. If using canned crab meat, drain it well to remove excess liquid that can make the mixture too wet.

Perfecting the Cooking Technique

Cooking the crab cakes to a golden brown requires attention to heat levels. When frying, maintain medium heat—too high can burn the outside while leaving the inside undercooked. If you notice the oil smoking, reduce the heat slightly. Test a small piece of crab cake first to gauge the cooking time, aiming for 3-4 minutes per side. Look for a golden-brown crust, which indicates a crispy exterior and a warm, tender center.

To prevent sticking, ensure your skillet is well-heated before adding the oil and crab cakes. A non-stick skillet or well-seasoned cast iron pan works best. If the crab cakes are sticking, they may need more time to develop a crust. Use a flexible spatula to gently lift them; they should release easily once browned.

Ingredients

Gather the following ingredients to make your mini crab cakes and zesty aioli:

For the Mini Crab Cakes

1 lb fresh crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 egg, beaten
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Oil for frying

For the Lemon Aioli

1/2 cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
Salt and pepper to taste

Now that you have your ingredients ready, let's get started on making these tasty mini crab cakes!

Instructions

Follow these steps to make your delicious mini crab cakes and lemon aioli:

Make the Lemon Aioli

In a small bowl, combine the mayonnaise, lemon juice, minced garlic, salt, and pepper. Mix well and refrigerate until ready to serve.

Prepare the Crab Cakes Mixture

In a large bowl, gently mix the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, parsley, salt, and pepper until combined. Be careful not to break the crab meat too much.

Form the Crab Cakes

Shape the crab mixture into small patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.

Cook the Crab Cakes

Heat oil in a non-stick skillet over medium heat. Once hot, add the crab cakes in batches, cooking for about 3-4 minutes on each side, or until golden brown. Drain on paper towels.

Serve

Serve the mini crab cakes hot with lemon aioli on the side for dipping. Enjoy!

Now you can impress your guests with these delightful mini crab cakes!

Pro Tips

For an extra kick, consider adding a dash of hot sauce to the crab mixture or the aioli. Fresh herbs can also enhance the flavor of your crab cakes.

Serving Suggestions

These mini crab cakes shine as appetizers, but they can also be elevated to a main course with the right sides. Serve them over a bed of fresh arugula or mixed greens for a refreshing contrast. Pairing them with roasted vegetables or a light citrus salad can enhance their flavors. For an elevated touch, consider a sprinkle of microgreens or fresh herbs on top before serving.

For added flavor complexity, consider serving the crab cakes with a side of pickled vegetables. The tanginess complements the sweetness of the crab and adds a delightful crunch. You could also incorporate a spicy element by adding a dash of hot sauce or a sprinkle of cayenne to the lemon aioli.

Make-Ahead and Storage Tips

These crab cakes can be made ahead of time and frozen for convenience. After forming the patties, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a sealed container or freezer bag for up to three months. When ready to serve, cook from frozen, adding an extra minute or two to the cooking time to ensure they heat through properly.

If you have leftover crab cakes, they can be refrigerated in an airtight container for up to two days. Reheat them gently in a skillet over low heat to maintain their texture—avoid the microwave, as it may make them soggy. This way, you can enjoy the flavors of your crab cakes well beyond the initial meal!

Questions About Recipes

→ Can I use canned crab meat?

Yes, but for the best flavor and texture, fresh crab meat is recommended.

→ How can I bake these instead of frying?

You can bake the crab cakes at 375°F (190°C) for about 20 minutes, flipping halfway through.

→ Can I make these in advance?

Absolutely! You can prepare the crab cakes ahead of time and store them in the refrigerator until ready to cook.

→ What can I serve with these crab cakes?

These mini crab cakes pair wonderfully with a fresh salad, coleslaw, or as a topping for a seafood platter.