Ingredients
- 1 lb lump crab meat
- 1 cup breadcrumbs (seasoned or panko)
- 2 large eggs
- 2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill (chopped)
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
- Olive oil (for frying)
- 3/4 cup mayonnaise (for aioli)
- 1 tbsp fresh lemon juice (for aioli)
- 1 tbsp fresh dill (for aioli)
- Pinch of salt (for aioli)
Instructions
- In a large mixing bowl, gently combine the crab meat, breadcrumbs, garlic, Dijon mustard, lemon juice, dill, and eggs. Season with salt and pepper.
- Shape the mixture into small patties.
- Chill the formed cakes on a baking sheet for at least 30 minutes.
- In a small bowl, whisk together mayonnaise, lemon juice, dill, and a pinch of salt for aioli; refrigerate.
- Heat olive oil in a large sauté pan over medium heat, and fry crab cakes until golden brown, about 4-5 minutes per side.
- Serve the mini crab cakes with lemon-dill aioli.
Notes
Make sure to chill the crab cakes before frying to help them hold their shape.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Seafood