Recipe: Miniature Crab Cakes with Lemon Aioli

Introduction

Crab cakes are a delicious and versatile dish that can be served as an appetizer or as the main course. This recipe takes a twist on the traditional crab cake by making them miniature-sized and pairing them with a tangy lemon aioli. These bite-sized treats are perfect for parties or as an elegant addition to any meal.

Ingredients

For the crab cakes:

• 1 pound lump crabmeat, picked over for shells
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onion
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 2 tablespoons vegetable oil, for frying

For the lemon aioli:

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

Instructions

Step 1: Prepare the crab cake mixture

1. In a large bowl, combine the lump crabmeat, breadcrumbs, mayonnaise, red bell pepper, green onion, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper.
2. Gently mix all the ingredients together until well combined. Be careful not to break up the crabmeat too much.
3. Shape the mixture into small patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.

Step 2: Cook the crab cakes

1. In a large skillet, heat the vegetable oil over medium heat.
2. Carefully place the crab cakes in the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy.
3. Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.

Step 3: Prepare the lemon aioli

1. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper.
2. Adjust the seasoning according to your taste preferences.

Step 4: Serve and enjoy!

1. Arrange the miniature crab cakes on a platter and serve them with the lemon aioli sauce on the side.
2. Garnish with fresh lemon wedges and chopped parsley for an extra touch of freshness.
3. These miniature crab cakes are best enjoyed while still warm and crispy.

Conclusion

These miniature crab cakes with lemon aioli are a delightful twist on the classic crab cake recipe. The combination of the flavorful crab cake and the tangy lemon aioli creates a harmonious balance of taste. Whether you’re hosting a party or simply looking to elevate your meal, these bite-sized treats are sure to impress. Give this recipe a try and enjoy the deliciousness in every bite!