Mini Crab Cakes with Lemon Aioli

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Mini Crab Cakes with Lemon Aioli

Yield: 12

Author: Jennifer Cartier

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Delicate and flavourful, crab cakes are always a crowd-pleaser, and making them bite-sized gives them a refined touch. Pair them with a zesty lemon aioli to elevate the flavour.

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Ingredients

• - Fresh crab meat (lump or backfin)
• - Panko breadcrumbs
• - Eggs, mayo, Dijon mustard, fresh parsley, green onions
• - Old Bay seasoning
• - Lemon zest
• - Aioli: mayo, garlic, lemon juice, olive oil

Instructions

1. 1. Mix the crab meat, breadcrumbs, egg, mayo, Dijon mustard, Old Bay seasoning, parsley, and lemon zest.
2. 2. Shape the mixture into small patties and pan-fry in a hot skillet until golden brown.
3. 3. For the aioli, whisk together mayo, minced garlic, lemon juice, and a bit of olive oil.
4. 4. Serve the crab cakes warm with a dollop of aioli on top.

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