Description
Delicious mini crab cakes served with a zesty lemon aioli.
Ingredients
Scale
- 1 lb crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/4 cup chopped green onions
- 1/2 tsp Old Bay seasoning
- Salt and pepper to taste
- Oil for frying
Instructions
- In a bowl, combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, green onions, Old Bay seasoning, salt, and pepper.
- Mix until well combined.
- Form mixture into small patties.
- Heat oil in a skillet over medium heat.
- Fry patties until golden brown, about 3-4 minutes on each side.
- Drain on paper towels.
- For the lemon aioli, mix mayonnaise with lemon juice and zest.
- Serve crab cakes with lemon aioli on the side.
Notes
- Use fresh crab meat for best flavor.
- Adjust seasoning to your taste.
- Chill mixture for 30 minutes before forming patties for easier handling.
Nutrition
- Serving Size: 2 crab cakes
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 75mg
Keywords: Mini Crab Cakes, Lemon Aioli, Seafood Appetizer