Description
Delicious mini crab cakes paired with a zesty Lemon-Dill Aioli, perfect for gatherings and family dinners.
Ingredients
Scale
- 1 lb fresh lump crab meat (or canned crab)
- 1 cup panko breadcrumbs (or traditional breadcrumbs)
- 2 large eggs
- 1/2 cup finely diced onion
- 1/4 cup minced garlic
- 1/4 cup diced bell pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 tsp Old Bay seasoning
- Juice of 1 lemon
- 1/2 cup mayonnaise
Instructions
- Combine the crab meat, breadcrumbs, diced onion, minced garlic, bell pepper, parsley, dill, Old Bay seasoning, lemon juice, and eggs in a large bowl.
- Form the mixture into small patties, about 1 inch thick, and place them on a parchment-lined baking sheet.
- Chill the patties in the refrigerator for about 30 minutes (optional but recommended).
- Heat a skillet over medium heat and add butter or oil.
- Cook the crab cakes for 4-5 minutes on each side until golden brown.
- Mix the mayonnaise, garlic, lemon juice, and dill in a small bowl to create the aioli.
- Serve the crab cakes warm with a generous dollop of Lemon-Dill Aioli on the side.
Notes
For extra flavor, add finely grated parmesan cheese to the mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg
Keywords: crab cakes, seafood appetizer, lemon dill aioli, family recipe, gatherings