Description
Delightful mini crab cakes paired with a zesty lemon-dill aioli, perfect for gatherings and making cherished memories.
Ingredients
Scale
- 1 pound crab meat
- 1 cup breadcrumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/2 cup onion, chopped
- 2 tablespoons fresh dill, chopped
- 1 lemon, zested and juiced
- Salt and pepper, to taste
- Oil, for frying
- 1 cup mayonnaise (for aioli)
- 1 tablespoon lemon juice (for aioli)
- 1 tablespoon fresh dill (for aioli)
- 1 clove garlic, grated (for aioli)
Instructions
- Prepare the crab mixture: In a mixing bowl, combine the crab meat, breadcrumbs, beaten egg, minced garlic, chopped onion, fresh dill, lemon zest, juice, salt, and pepper. Gently fold the mixture to keep the crab lumps intact.
- Chill the mixture: Cover and refrigerate the crab mixture for about 30 minutes.
- Shape the cakes: Once chilled, scoop out the mixture and form small patties, about 2 inches in diameter.
- Cook the crab cakes: In a skillet over medium heat, add a generous amount of oil. Fry the cakes in batches for about 3-4 minutes on each side until golden brown and crispy.
- Make the aioli: In a small bowl, whisk together mayonnaise, lemon juice, dill, grated garlic, salt, and pepper until smooth.
- Serve: Place the crab cakes on a serving platter and drizzle with your homemade Lemon-Dill Aioli.
- Enjoy with loved ones!
Notes
For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or crushed cornflakes. You can also freeze formed patties for later.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
Keywords: crab cakes, appetizer, seafood, lemon-dill aioli, comfort food