Mini Crab Cakes with Lemon Aioli

By Rachel Cooks

Ingredients

¼ cup mayonnaise
1 small garlic clove ((finely minced))
1 teaspoon lemon zest
1 teaspoon lemon juice ((zest the lemon first))
â…' teaspoon kosher salt
8 ounces lump crab meat ((picked over for shells))
½ cup panko bread crumbs
1 large egg ((lightly beaten))
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon Old Bay seasoning
¼ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
2 tablespoons olive oil, divided

Prep Time20mins
Cook Time15mins
Servings12

Instructions

Make lemon aioli. In a small bowl, stir together the mayonnaise, garlic, lemon zest, lemon juice, and salt for the aioli. Refrigerate until ready to use.

For the crab cakes, in a medium bowl, combine crab meat, breadcrumbs, lightly beaten egg, mayonnaise, Dijon mustard, lemon juice, parsley, Old Bay seasoning, salt, and pepper. Stir gently to combine.

Form the mixture into small 1 ½-inch patties, about 1 ½ tablespoons each. You should have about 12 to 14 mini crab cakes.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat (see note). Cook crab cakes in batches, half at a time in a single layer. Fry for 2 to 3 minutes per side, until golden brown and crisp. Repeat with remaining oil and crab cakes.

Serve the crab cakes warm, topped with a half teaspoon of lemon aioli and a sprinkle of finely chopped parsley.