These mini crab cakes are the ultimate crowd-pleasing appetizer—crispy on the outside, tender and flavorful on the inside, and bursting with sweet crab meat. Pair them with a zesty lemon aioli for dipping, and you’ve got a dish that’s elegant enough for entertaining yet easy enough for weeknight indulgence.

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🌿 Ingredients (Makes 12–15 mini crab cakes)

For the Crab Cakes:

• 1 lb lump crab meat (pick over for shells)
• ½ cup breadcrumbs (panko preferred)
• ¼ cup finely chopped red bell pepper
• 2 green onions, thinly sliced
• 2 tablespoons chopped parsley
• 1 egg, lightly beaten
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Old Bay seasoning
• Salt and pepper to taste
• Olive oil or neutral oil, for pan-frying

For the Lemon Aioli:

• ½ cup mayonnaise
• 1 garlic clove, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste

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🔥 Instructions

Make the Lemon Aioli: In a small bowl, combine mayonnaise, minced garlic, lemon zest, and lemon juice. Mix until smooth. Season with salt and pepper to taste. Refrigerate until ready to serve.

Prepare the Crab Cake Mixture: In a large bowl, gently mix together the crab meat, breadcrumbs, red bell pepper, green onions, parsley, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, salt, and pepper. Be careful not to overmix—you want the crab to remain in tender chunks.

Form and Chill: Using your hands or a small scoop, form the mixture into 1 ½-inch mini patties. Place them on a tray and refrigerate for at least 30 minutes to help them hold their shape.

Pan-Fry the Crab Cakes: Heat oil in a non-stick skillet over medium heat. Cook the crab cakes in batches, 2–3 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Serve: Arrange on a platter and serve warm with lemon aioli on the side for dipping. Garnish with extra parsley and lemon wedges if desired.

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📦 Amazon Must-Haves to Help You Create the Best Mini Crab Cakes with Lemon Aioli

• 🦀 Lump Crab Meat — Sweet, high-quality crab meat is the star of this recipe—don’t skimp!
• 🍋 Citrus Zester and Juicer Set — Extract every bit of fresh lemon flavor with ease.
• 🍳 Non-Stick Skillet — Perfect for frying up golden, crispy crab cakes without sticking.
• 🥣 Mixing Bowl Set — Great for gently folding together delicate ingredients.
• 🥄 Mini Cookie Scoop — Helps form evenly sized crab cakes for perfect cooking and presentation.

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Helpful Tips and Notes:

For extra crispiness, dust the crab cakes lightly with flour or panko before frying. Want to make them ahead? Form and chill them overnight, then cook just before serving. These also freeze well—just reheat in the oven at 375°F until warmed through and crispy. Perfect for parties or meal prep!