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

1. 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.
2. Shape the crab mixture into small patties, about 1 1/2 inches in diameter.
3. Place the mini crab cakes on a baking sheet and refrigerate for 30 minutes to firm up.
4. 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.
5. In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.
6. 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.
7. Remove the fried crab cakes from the oil using a slotted spoon and drain them on a paper towel-lined plate.
8. 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!