Mini Crab Cakes
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If you’re thinking about making an appetizer for a holiday party, you have to try this one! It’s incredibly easy to prepare, but elegant enough for a party. The best part is kids AND adults love them. Each little bite is packed with big flakes of sweet crab meat, has just a bit of tang from the lemon juice and a crispy texture from the bread crumbs. I actually first created this recipe for Good Bite recently and it was a big success with them. If you want a few extra tips, check out the video here on Good Bite
I made these for dinner last week and Kenya had a ball dipping them in the lemon aioli and them eating them up one after another. Whether you make these for friends or just serve them to your family, I promise everyone will be impressed by your culinary creation.
Mini Crab Cakes (makes 36)
1 Lb Lump Crab Meat, picked over and drained well
1/3 Cup Red Bell Pepper, chopped fine
2 Tbsp Scallions, whites plus 2 inches of green finely chopped
1 1/2 Tsp Old Bay Seasoning
1/4 Cup Mayonnaise
2 Tsp Lemon Juice
2 Tsp Dijon Mustard
1/2 Cup Panko Crumbs, white or wheat
Canola Oil for pan searing
1. Combine all the ingredients except for the oil in a bowl.
2. Using a spoon or mini ice cream scooper, use about 1 tbsp of the mixture to form crab cakes, packing the meat tightly so it holds together.
3. Heat a thin coat of oil in a large saute over medium heat.
4. Add the crab cakes a cook for 2 minutes on each side until golden.
5. Serve with Lemon Aioli.
*After step 2, place cakes on a baking sheet and freeze for 30 minutes then place in a ziploc bag, label and freeze up to 4 months. When ready, allow to defrost in fridge for 24 hours and follow steps 3-5.
Lemon Aioli
1 Cup Mayonnaise
2 Tsp Lemon Juice
1/2 Tsp Old Bay Seasoning
1. Combine all the ingredients in a bowl and stir to combine.
2. Serve.
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Tags: crab, crab cake recipes, easy appetizers, good bite, holiday appetizers, how to make crab cakes, kids recipes, lemon aioli, mini crab cakes, recipes for kids
