Mini Crab Cakes With A Lemon Aioli
Mini crab cakes are a perfect addition to any Memorial Day gathering. These bite-sized appetizers combine crab meat with fresh herbs and spices, creating a flavor that’s light and refreshing. Paired with a zesty lemon aioli, they make for a great appetizer that’s simple to prepare!
Ingredients
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, paprika, salt, and pepper. Mix gently to combine.
- Form the mixture into small patties, about 1-2 inches in diameter.
- Heat oil in a skillet over medium heat. Fry the crab cakes for about 3-4 minutes on each side, or until golden brown.
- While the cakes are frying, prepare the lemon aioli by mixing together mayonnaise, lemon juice, and a pinch of salt in a bowl.
- Serve the crab cakes warm with a side of lemon aioli and enjoy your Memorial Day appetizers!
