Description
Delightful mini crab cakes with crispy exteriors and tender crab meat, served with a creamy lemon-dill aioli.
Ingredients
Scale
- 1 lb fresh lump crab meat
- 1 cup breadcrumbs (plain, panko, or crushed saltines)
- 2 large eggs
- 1/2 cup sautéed shallots or onions
- 2 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- 1/2 cup mayonnaise
- Juice and zest of 1 lemon
- For the aioli: 1/2 cup mayonnaise, 2 tbsp fresh dill, 1 tbsp lemon juice, 1 clove garlic, minced
Instructions
- In a small bowl, combine aioli ingredients: mayonnaise, dill, lemon juice, and minced garlic. Mix well and set aside.
- Heat oil in a non-stick skillet over medium heat. Sauté shallots until soft, then add garlic and cook for another minute. Set aside to cool.
- In a large bowl, gently mix crab meat, breadcrumbs, cooled shallots, mayonnaise, Old Bay seasoning, lemon juice, eggs, and herbs.
- Form the mixture into small patties, about the size of a golf ball, and flatten them to about 1 inch thick.
- Refrigerate patties for at least 30 minutes.
- Heat more oil in the skillet and fry crab cakes until golden brown, about 3-4 minutes on each side.
- Serve warm with lemon-dill aioli.
Notes
These crab cakes can be frozen uncooked and cooked directly from frozen when needed.
Nutrition
- Serving Size: 1 crab cake
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 90mg
Keywords: crab cakes, appetizers, seafood, comfort food