Mini Crab Cakes With Fresh Herbs & Aioli

2 Feb

My first attempt at crab cakes turned out very well. I hope you enjoy!

Time: 15 minutes           Serves: 4

Ingredients


  • Crab Cakes


  • 1/2 lb crab meat, picked over for shells (cooked)
  • 1/2 cup Panko bread crumbs
  • 1/4 tsp pepper
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 1/2 tbsp mayonnaise
  • 1 tbsp fresh herbs, roughly chopped (I used dill & cilantro)
  • 1 tbsp oil
  • Aioli


  • 1/2 cup mayonnaise
  • 2 tsp lemon juice
  • 1 tbsp fresh herbs, roughly chopped (I used dill & cilantro)
  • 2 garlic cloves, minced

How to make it


  • Crab Cakes


  • Preheat oven to 350F. Prepare a baking dish with cooking spray.
  • Combine last 6 ingredients and stir well with a whisk. Add crab meat & Panko and toss gently. Divide into 8 equal portions, shaping each into a 1-inch thick patty.
  • Heat oil over medium heat. Add patties. Cook on each side for 2 minutes. Transfer to baking dish and finish off in oven for about 6 minutes.
  • Aioli


  • Combine all ingredients & mix thoroughly.
  • Serve crab cakes with a dollop of aioli on top or on the side.
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