Description
Delicious mini crab cakes that combine fresh crab meat with herbs and spices, served with a zesty lemon-dill aioli.
Ingredients
Scale
- 1 lb fresh crab meat (lump or backfin)
- 1 cup plain breadcrumbs
- 1 egg
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
- For the aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
Instructions
- Prepare your ingredients and chop the herbs finely.
- In a large bowl, mix together crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice and zest, chopped herbs, salt, and pepper.
- Gently form the mixture into small patties, about 1.5 inches wide, and place them on a parchment-lined baking sheet.
- Refrigerate the patties for at least 30 minutes.
- Heat a skillet over medium heat and add a tablespoon of oil. Cook the crab cakes for 3-4 minutes on each side until golden brown or bake at 375°F for 20-25 minutes.
- For the aioli, combine mayonnaise, garlic, lemon juice, and dill in a small bowl.
- Serve the warm crab cakes with the lemon-dill aioli and garnish with fresh dill.
Notes
Be gentle when mixing to keep lumps of crab intact. Avoid overcrowding the pan during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Sautéing, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg
Keywords: crab cakes, appetizers, seafood, summer recipes, easy recipes, lemon-dill aioli