Mini Crab Cakes with Lemon Aioli

Name: Mini Crab Cakes with Lemon Aioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound lump crab meat; 1/2 cup breadcrumbs; 1/4 cup mayonnaise; 1 egg, beaten; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/4 teaspoon Old Bay seasoning; Salt and pepper to taste; 1 tablespoon fresh parsley, chopped; Oil for frying; 1/2 cup mayonnaise; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 garlic clove, minced; Salt to taste

Highlighted under: Global Flavors

I absolutely love making Mini Crab Cakes with Lemon Aioli for gatherings and family dinners. The combination of sweet crab meat with a zesty, homemade aioli brings a burst of flavor that everyone enjoys. With a few simple ingredients and a quick cooking method, these little bites of joy are not only delicious but also easy to prepare. Whether served as an appetizer or a main dish, they are a standout on any table. I can't wait for you to try this recipe—it’s a true crowd-pleaser!

Created by

Noemi Turner

Last updated on 2026-01-10T01:52:10.478Z

When I first attempted to make Mini Crab Cakes, I was amazed by how easily the flavors melded together. I used a combination of lump crab meat and a few spices to really enhance the taste. Each time I prepare them, I tweak the ingredients slightly, and I find that adding a touch of Dijon mustard really elevates the flavor profile. It’s a simple trick that I highly recommend!

What I love most about this recipe is its versatility—feel free to serve these delightful crab cakes warm or at room temperature. The Lemon Aioli comes together so quickly that you can whip it up while the crab cakes are cooking. Just a squeeze of fresh lemon juice brightens it up and perfectly complements the savory crab!

        Why You Will Love This Recipe
        Crispy on the outside with a tender crab filling
A tangy Lemon Aioli that enhances every bite
Quick to make, but impressive enough for dinner parties

      

The Importance of Fresh Ingredients

Using fresh lump crab meat is essential for achieving the best flavor and texture in your Mini Crab Cakes. Look for high-quality crab meat from trusted sources, preferably pasteurized and packed in water, to avoid any fishy taste. Avoid imitation crab meat, as it lacks the sweetness and natural flavor of real crab. When you’re mixing the ingredients, be gentle with the crab meat to maintain those lovely chunks; aggressively mixing can lead to mushy cakes.

Another key ingredient is Old Bay seasoning, which elevates the flavor profile of the crab cakes. This unique blend of spices complements the sweet crab while adding a slight kick. If you can’t find Old Bay, you can use a mix of paprika, celery salt, and black pepper as an alternative. A well-balanced seasoning mixture not only enhances the taste but also creates a beautiful aroma that will excite your guests as these cook.

Technique Matters: Forming and Cooking

When forming your crab cakes, keep them uniform in size—about 2 inches in diameter—to ensure even cooking. If you find that the mixture is too loose, adding an extra tablespoon of breadcrumbs can help bind them. Conversely, if they are too dense, a little more mayonnaise will help ensure moisture. It’s important not to over-saturate the mixture, as this can lead to cakes that fall apart during frying.

Frying at the right temperature is critical for a crispy exterior. Aim for a medium heat, around 350°F (175°C); too hot and the cakes will burn on the outside while remaining raw inside, too low and they will absorb excessive oil and become greasy. Look for a golden-brown color as a cue to flip them. Use a non-stick skillet or cast iron for the best results; they distribute heat evenly, preventing hot spots that can lead to uneven cooking.

Ingredients

For the Mini Crab Cakes

1 pound lump crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay seasoning
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
Oil for frying

For the Lemon Aioli

1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
Salt to taste

Instructions

Prepare the Crab Cakes

In a large bowl, gently mix together the lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and chopped parsley until well combined. Form the mixture into small patties, about 2 inches in diameter.

Cook the Crab Cakes

Heat a skillet over medium heat and add oil. Once hot, place the crab cakes in the skillet and fry for about 3-4 minutes on each side or until golden brown and crispy. Remove and place on a plate lined with paper towels to absorb excess oil.

Make the Lemon Aioli

In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced garlic, and salt until smooth. Adjust seasoning to taste.

Serve

Serve the warm crab cakes with a generous dollop of Lemon Aioli on the side. Enjoy!

Pro Tips

For the best flavor, use high-quality crab meat. You can also bake the crab cakes at 375°F (190°C) for about 15-20 minutes for a healthier option.

Make-Ahead Tips

Mini Crab Cakes can be prepared in advance, making them a perfect choice for entertaining. After forming the patties, place them on a parchment-lined baking sheet and cover with plastic wrap. They can be refrigerated for up to 24 hours before cooking. If you want to prep further ahead, you can freeze the uncooked patties. Just make sure to separate them with parchment paper to prevent sticking, and freeze for up to three months. When ready to cook, no need to thaw—simply increase frying time by a minute or two.

The Lemon Aioli can also be made ahead. It keeps well in an airtight container in the refrigerator for up to a week. I find it flavor-enhances over time as the garlic and lemon meld together. A quick stir before serving will ensure a smooth consistency; if it thickens too much, a splash of water or lemon juice can help restore it.

Serving Suggestions and Variations

For serving, consider placing the crab cakes on a bed of mixed greens and drizzling with the Lemon Aioli for an elegant presentation. You could also top each cake with a slice of avocado or a sprinkle of capers for extra flair. Pair these delightful bites with a glass of chilled white wine or a zesty cocktail to enhance the flavors.

If you're looking to switch things up, consider adding ingredients like finely chopped bell peppers or scallions to the crab mixture for added color and flavor. For those who prefer a spicier kick, a dash of hot sauce mixed into the aioli can elevate the dish. You can also experiment with fresh herbs like dill or cilantro for a fresh twist.

Questions About Recipes

→ Can I make the crab cakes ahead of time?

Yes, you can prepare the crab cake mixture and refrigerate it for up to 24 hours before cooking.

→ What else can I serve with these crab cakes?

These crab cakes pair well with a mixed green salad or as a filling in a crusty sandwich.

→ Can I freeze the crab cakes?

Absolutely! Just shape them into patties, freeze them on a baking sheet, then store in a freezer bag. They can be cooked from frozen, just add a few extra minutes to the cooking time.

→ What type of crab meat should I use?

I recommend using lump crab meat for the best texture and flavor, but you can also use backfin or claw meat if that's what you have on hand.