Description
Crispy and flavorful mini crab cakes served with a zesty lemon aioli.
Ingredients
Scale
- 1 lb fresh crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped green onions
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Oil for frying
- 1/2 cup mayonnaise (for aioli)
- 2 tablespoons lemon juice
- 1 clove garlic, minced
Instructions
- In a bowl, combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, green onions, Old Bay seasoning, salt, and pepper.
- Form the mixture into small patties.
- Heat oil in a skillet over medium heat.
- Fry the crab cakes for 3-4 minutes on each side until golden brown.
- For the aioli, mix mayonnaise, lemon juice, and garlic in a small bowl.
- Serve crab cakes with lemon aioli on the side.
Notes
- Use fresh crab meat for the best flavor.
- Adjust seasoning to your taste.
- Serve with a salad for a complete meal.
Nutrition
- Serving Size: 2 crab cakes
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Mini Crab Cakes, Lemon Aioli, Crab Recipes, Appetizers