Description
Mini Crab Cakes with Lemon-Dill Aioli deliver a taste of coastal bliss in every bite. These golden-brown delicacies feature a crispy exterior and a tender, flavorful interior that’s enhanced by the tangy zing of zesty lemon-dill aioli. Perfect for any occasion, from casual gatherings to elegant dinners, these crab cakes are sure to impress your guests and become a beloved staple in your kitchen.
Ingredients
Scale
- 1 lb fresh lump crab meat
- 1 cup plain or seasoned breadcrumbs
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 2 large eggs
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp dill weed (fresh or dried)
- ½ red bell pepper, finely diced
- 1 tsp garlic powder
- 3 tbsp olive oil (for frying)
Instructions
- In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, eggs, lemon juice, dill weed, red bell pepper, and garlic powder until just mixed.
- Form the mixture into small patties (about 2 inches wide) and place them on a parchment-lined tray.
- Cover the tray with plastic wrap and refrigerate for at least 30 minutes to firm up the cakes.
- Heat olive oil in a non-stick skillet over medium heat. Fry the cakes in batches for about 4-5 minutes on each side until golden brown.
- For the aioli, whisk together mayonnaise, Dijon mustard, lemon juice, and dill in a separate bowl until smooth.
- Serve warm with the lemon-dill aioli on the side.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 0g
- Sodium: 370mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 50mg