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golden mini crab cakes arranged wide in landscape orientation on a white platter, crisp browned crust beside a small bowl of lemon aioli, parsley and lemon wedges, natural light, shallow depth of field, soft background blur

Mini Crab Cakes

Small crab cakes that are pan-seared for a golden brown crust, accompanied by a zesty lemon aioli.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cakes
Ingredients Method Notes

Ingredients
  

  • 1 lb lump crab meat picked over
  • 1/2 cup panko breadcrumbs
  • 1 egg beaten
  • 3 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 2 tbsp fresh parsley chopped
  • 2 tbsp butter for frying

Method
 

  1. Gently fold together the crab, panko, egg, mayonnaise, dijon, and parsley.
  2. Form into 12 small patties and chill for 15 minutes.
  3. Melt the butter in a skillet over medium heat.
  4. Sear the crab cakes for 3 minutes per side until golden and crisp.
  5. Drain briefly and serve warm with lemon aioli.

Notes

Handle the mixture gently so you keep nice lumps of crab.