Prepare to embark on a culinary journey that will transform your appetizer game forever! These Mini Crab Cakes with Herbed Aioli are not just another seafood dish – they're a mouthwatering explosion of flavor that will have your guests begging for the recipe. Imagine delicate, golden-brown crab cakes with a crispy exterior and a tender, succulent interior, paired with a zesty herbed aioli that elevates every single bite to gourmet status. Whether you're hosting a fancy dinner party or looking to impress your family with a restaurant-quality appetizer, these mini crab cakes are your secret weapon to culinary greatness!
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 mini crab cakes
Ingredients
- 1 lb crab meat, picked over
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1/4 cup parsley, chopped
- 1 cup mayonnaise for aioli
- 1 tablespoon lemon juice
- 1 teaspoon garlic, minced
Instructions
- Carefully inspect the crab meat, removing any shell fragments or cartilage to ensure a smooth texture.
- In a large mixing bowl, combine the picked crab meat, breadcrumbs, 1/4 cup mayonnaise, beaten egg, Dijon mustard, and chopped parsley. Gently fold ingredients together, being careful not to break up the crab meat chunks.
- Season the mixture with salt and freshly ground black pepper to taste. Mix lightly until all ingredients are evenly distributed.
- Cover the mixture and refrigerate for 15-20 minutes to allow flavors to meld and mixture to firm up, which will help in forming the crab cakes.
- While mixture chills, prepare the herbed aioli by combining 1 cup mayonnaise, lemon juice, minced garlic, and additional chopped parsley in a small bowl. Whisk until smooth and refrigerate.
- Using clean hands, form the chilled crab mixture into 12 small, uniform patties approximately 2 inches in diameter.
- Heat a large non-stick skillet over medium-high heat. Add a thin layer of olive oil or butter to prevent sticking.
- Carefully place crab cakes in the skillet, cooking for 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan.
- Remove crab cakes and drain on paper towels to remove excess oil. Let rest for 2-3 minutes.
- Serve warm with the prepared herbed aioli on the side for dipping. Garnish with additional fresh parsley if desired.
Tips
- Quality Matters: Always use fresh, high-quality lump crab meat for the best texture and flavor.
- Gentle Mixing: When combining ingredients, fold gently to preserve the delicate crab meat chunks. Overmixing can lead to tough, dense crab cakes.
- Chill for Success: Refrigerating the mixture before forming patties helps the cakes hold together and develop richer flavors.
- Perfect Browning: Use a non-stick skillet and ensure it's properly heated before adding crab cakes to achieve that beautiful golden-brown crust.
- Don't Overcrowd: Cook crab cakes in batches to maintain consistent heat and ensure even cooking.
- Drain Excess Oil: Let the crab cakes rest on paper towels to remove any excess oil and maintain their crispy texture.
- Aioli Preparation: Make the herbed aioli ahead of time and let it chill in the refrigerator to allow flavors to meld together.
- Serving Tip: Serve immediately while warm for the best taste and texture, with the herbed aioli on the side for dipping.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 3g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 45mg
