Recipe of the day
Mini Crab Cakes with Lemon Aioli
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1 cup breadcrumbs (preferably Panko)
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 2 tbsp finely chopped fresh parsley
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
- Lemon wedges for serving
Lemon Aioli:- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 1 tbsp fresh lemon juice
- 1/4 tsp lemon zest
- Salt and black pepper to taste
Instructions
- In a large bowl, gently mix the crab meat, breadcrumbs, mayonnaise, beaten egg, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper until well combined.
- Shape the crab mixture into small patties, about 1 1/2 inches in diameter.
- Place the mini crab cakes on a baking sheet and refrigerate for 30 minutes to firm up.
- Meanwhile, prepare the lemon aioli by whisking together the mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper in a small bowl. Set aside.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
- Working in batches, carefully place the chilled mini crab cakes into the hot oil and fry for 2-3 minutes on each side, or until golden brown and crispy.
- Remove the fried crab cakes from the oil using a slotted spoon and drain them on a paper towel-lined plate.
- Serve the bite-sized mini crab cakes hot, with a dollop of lemon aioli and lemon wedges on the side.
Delight your guests with these irresistible bite-sized mini crab cakes, bursting with succulent crab meat and served with a zesty lemon aioli that’ll have them reaching for seconds (and thirds!) – a perfect appetizer for any occasion, from casual get-togethers to elegant soirées!
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