Mini Crab Cakes with Lemon Aioli

These Mini Crab Cakes with Lemon Aioli combine the delicate sweetness of crab with zesty lemon flavors, making them a delightful choice for any seafood lover. The crispy exterior pairs wonderfully with the tender, moist interior, complemented by a refreshing tangy aioli. Serve these as a starter or a main course to enjoy a sumptuous treat that looks and tastes great.

Ingredients

• 1 pound fresh lump crabmeat
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• salt
• black pepper
• 2 tablespoons olive oil

Instructions

1. Combine crabmeat, breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, and Worcestershire sauce in a large bowl. Mix gently to keep the crabmeat from breaking up too much.
2. Shape the mixture into small patties and arrange them on a baking sheet lined with parchment paper.
3. Preheat a large skillet with two tablespoons of olive oil over medium heat.
4. Cook the crab cakes until they are golden brown and crisp, about 3-4 minutes on each side.
5. Serve hot, accompanied by lemon aioli.

Keywords: Appetizer, Seafood, Crab Cakes, Lemon Aioli, American Cuisine

Spice Rack: Salt, Black Pepper, Dijon Mustard, Worcestershire Sauce

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